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Sweet Potato Breakfast Frittata
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Sweet Potato Frittata

Servings: 4 people


  • 1 med sweet potato (OR sub 1/2# spiralized sweet potato)
  • 1 sm onion
  • 1 red or orange bell pepper
  • 1 T olive oil
  • 6 eggs
  • 1/2 c full fat coconut milk
  • 1 T Italian seasoning
  • S&P


  • Preheat oven 400F.
  • Spiralize or grate 1 sweet potato.
  • Dice 1 small onion and 1 bell pepper.
  • In a cast iron skillet or other oven safe skillet (must be oven proof!), heat 1T olive oil over medium heat.
  • Add the spiralized or shredded sweet potato and cook for ~5 minutes until sweet potato starts to become tender.
  • In a bowl, whisk 6 eggs. Add ½c full fat coconut milk + 1T Italian seasoning +S&P to the bowl. Mix together.
  • Add 1 diced onion and 1 diced bell pepper to bowl. Whisk until well combined.
  • Pour mixture into oven safe skillet and cook on stove top until egg starts to set around the edges ~5-6 minutes.
  • Once egg has started to set, carefully move skillet to oven and cook for ~15-20 minutes.


*Note: read all ingredient lists; avoid added msg, sugar, gluten, salt, etc.