Every mama needs a couple staple frittata recipes in her back pocket. They look fancy, especially when spiralized veggies are involved, but they’re simple and quick to prepare. Another added bonus is all the goodness you can cram into one humble skillet.
There are THREE other big reasons I love adding frittatas to our breakfast meal plan: 1) many ingredients can be assembled the night before (prepping the veggies, whisking the eggs, etc.) and stored in the fridge until morning, 2) one frittata makes multiple meals for our family, which correlates nicely with my kitchen mantra, “cook once, eat twice”, and 3) frittatas are endlessly adaptable and are perfect for using up whatever veggies are on hand.
If you’re still reading, that means I’ve probably convinced you, soooooo here’s the recipe:
Sweet Potato Noodle Frittata
Sweet potato and Brussels sprouts come together with some Mexican spices for a veggie-packed, flavorful and hearty frittata.
- 1 tbs. avocado or olive oil
- 1 medium sweet potato, spiralized or shredded
- 4 cloves garlic, minced
- 6 Brussels sprouts, shredded or finely chopped
- 6 eggs
- 1 tsp. cumin
- 1/2 tsp. paprika
- salt & pepper, to taste
- 2-4 tbs. shredded cheddar, optional
- 1-2 tbs. hemp seeds
- 1-2 tbs. cilantro, finely chopped
- avocado, sliced and served alongside
- salsa, optional, for dipping
- Preheat a 10″ skillet over medium heat. Meanwhile, spiralize or shred sweet potato.
- Add oil to preheated skillet, then add sweet potato noodles. Using tongs, toss noodles with oil until well incorporated. Then, add garlic and toss again.
- Cook noodles and garlic, tossing occasionally, for about 5 minutes or until softened. Add Brussels sprouts and cook for a couple more minutes.
- Meanwhile, whisk eggs, cumin, paprika, salt and pepper together in a medium-sized bowl. Set aside for a moment.
- Using tongs, arrange sweet potato noodle mixture so that it’s thicker around the edges of the skillet, creating a “crust”.
- Pour eggs overtop, tilting skillet so that the eggs are evenly distributed.
- Sprinkle cheese, if using, and hemp seeds on top of eggs and cover skillet. Cook until eggs are set, about 7 minutes.
- Once eggs are cooked through, add cilantro. Cut into wedges and serve with avocado alongside and salsa to dip, if you like.
Leftovers will store in the fridge for 3-4 days and reheat well in a skillet or oven. They’ll make another great (and nearly effortless!) breakfast or even lunch.