This simple sweet potato frittata uses spiralized sweet potatoes for a fun, quicker cooking dish. No spiralizer? No problem, you can still enjoy this egg and vegetable packed breakfast recipe as well with just a few minutes of prep!
Cut the sweet potato ends off and insert into your spiralizer. Spiralize according to your spiralizer instructions. *If you do not have a spiralizer, you can dice the sweet potato very small and sauté until they are softened and begin to brown on the edges.
Whisk together milk, eggs, red pepper, Parmesan, sea salt and black pepper well.
In a cast iron skillet, heat olive oil and add minced garlic. Heat until fragrant.
Add in sweet potato noodles and toss to heat. (about 3-5 minutes)
Add arugula and toss to mix in with the sweet potatoes until they start to wilt.
Pour egg mixture over sweet potato and arugula mixture.
Transfer to oven and bake for 20-25 minutes or until cooked through and edges begin to slightly brown.
Allow to cool 5 minutes and then serve.
Store the frittata for 3-4 days sealed in the refrigerator. You can also freeze in a sealed freezer safe container for about 2 months.