Baked Sweet Potato Frittata


6 large eggs * 1 large sweet potato, peeled and diced * 1 medium red bell pepper, diced * 1/2 medium red onion, diced * 2 cups fresh arugula or spinach * 1 cup gouda cheese, shredded, divided * 1/2 tsp garlic powder * 1 tsp dried basil * 1 tsp dried parsley * 3 tbsp half & half * 2 tbsp extra virgin olive oil, divided * sea salt and black pepper, to taste * nonstick cooking spray * fresh parsley and basil (optional for serving)

Recipe Notes

Place the top oven rack in the center position and preheat the oven to 350°F.

Spray a medium baking dish with nonstick cooking spray and set aside.

Heat one tablespoon olive oil in a large skillet over medium heat. Add sweet potato, red pepper, onion, garlic powder, basil, and parsley. Season with salt and black pepper, to taste, and stir to combine.

Cook, stirring occasionally, until the pepper and onion soften and the sweet potato starts to develop a bit of color, for approximately 5-6 minutes. Remove from heat and transfer to the prepared baking dish. Spread into a uniform layer and set aside.

While the vegetables cook, whisk the eggs and half & half together in a large bowl. Add half the Gouda cheese and stir to combine. Set aside.

Add the remaining olive oil to the same skillet over medium heat and toss in the arugula or spinach. Cook, stirring occasionally, just until the greens wilt, approximately 2-3 minutes. Remove from heat and spread evenly on top of the other vegetables in the baking dish.

Pour the egg mixture on top and spread with a spatula to cover the entire surface. Sprinkle remaining cheese on top and season with additional salt and black pepper, if desired.

Place the baking dish into the preheated oven and bake until the egg is set and the top starts to turn golden brown, approximately 25-30 minutes.

Remove the dish from the oven and cool slightly before slicing.

Garnish with fresh herbs, if using, while plating.

Serve and enjoy!