This spinach frittata recipe belongs on your favorite restaurant’s brunch menu! It features tender eggs mixed with baby spinach, goat cheese (or feta), and green onion. The “crust” is made of small cubes of sweet potatoes, cooked until caramelized in the same skillet. They form a delicious sweet-and-savory base layer that complements the other flavors beautifully.

You can serve this memorable recipe for breakfast or brunch, of course, but it’s also lovely for lunch or dinner and makes great leftovers. It requires basic cooking skills and equipment (you’ll need a cutting board, knife, mixing bowl and a skillet).

I first shared this recipe from The Sprouted Kitchen Cookbook in 2012, and I’m sharing it again today with better photos and a few light tweaks. I hope it earns a spot on your list of favorite recipes!

An Ode to Frittatas

Frittatas are a kitchen standby once you know how to make them. As long as you have eggs, a splash of milk and some vegetables, you can whip up a pretty satisfying meal without much prep or cooking time.

This recipe relies on the traditional cook-on-the-stove-and-finish-in-the-oven method. The trick is to watch for the visual cues for doneness. Overcooked frittatas can taste rubbery, but this recipe includes all the details you’ll need to get it right.

I’m also a fan of this oven-only method for frittatas, but the stove-to-oven method is key to this recipe. It helps the sweet potatoes develop a lovely golden crust on the bottom.

Find more of my frittata recipes here.

Recipe Tips & Options

You’ll find the full recipe at the bottom of the post. Here are my notes:

• Buy a medium sweet potato (about 12 ounces). Too much sweet potato overwhelms the dish with sweetness.
• Milk options include 2% or whole milk, or unsweetened plain almond or cashew milk.
• Substitute grated cheddar cheese if you don’t like goat cheese or feta.
• If you don’t have a cast iron or stainless steel skillet, assemble it in a 9-inch square baking dish, starting with the cooked sweet potato. One commenter said it took 18 minutes to bake this way.
• You’ll have some leftover spinach, which you can use to make a generous half-batch of Spinach Salad.

Serving Suggestions

This vegetarian and gluten-free dish is satisfying and balanced on its own. Serve it with crusty whole grain toast and fruit, if you’d like. Here are some more complementary brunch options for a true feast:

• Apple Pancakes (more pancakes here)
• Avocado Toast
• Blueberry Scones or Almond Flour Scones (Gluten Free)
• Spinach Salad
• The Very Best Granola with yogurt or milk

Please let me know how your frittata turns out in the comments. I love hearing from you.

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