Baby Spinach Frittata with Sweet Potato Hash Crust

Baby spinach frittata with sweet potato hash crust

I wish I had some stories to share today, but it’s been an uneventful work week punctuated by our weekly Wednesday girls’ night (fajitas and Downton Abbey at my place). I can’t complain. I finally found the time to try this baby spinach and sweet potato frittata that’s been on my mind since I first flipped through The Sprouted Kitchen cookbook this summer. It was absolutely worth the wait—a simple breakfast or dinner that only requires a cutting board, a knife, a mixing bowl and a skillet to prepare. I just had to share it with you today so you can make it this weekend.

frittata eggs

Frittatas are one of those meals that, if you know how to make, are a kitchen standby. 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. I’ve finally gotten the hang of the cook-on-the-stove-and-finish-in-the-oven method (the trick is to pay attention to visual cues and learn to make it by feel), but I’m also a fan of this oven-only method. It’s great when I’m in a time crunch or need to keep the burners open for other things. I made a frittata that way for the girls’ night before last, which kept the stove clear for two skillets’ worth of banana oat pancakes. Do use the skillet method for this sweet potato frittata, though, so the sweet potatoes can develop those irresistible caramelized edges.

My girls are all eating gluten-free these days, so I should mention that frittatas are, of course, gluten-free (unless you’re adding grains) and the oat pancakes I mentioned are gluten-free as well. Happy bellies!

sweet potatoes

spinach frittata

Spinach frittata with sweet potato hash crust recipe

Baby Spinach Frittata with Sweet Potato Hash Crust
5.0 from 8 reviews
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
A beautiful frittata full of sweet potatoes, baby spinach and goat cheese. Don't limit this to breakfast; it's a filling one-skillet meal that makes for great leftovers.
  • 8 eggs
  • ½ cup milk
  • Sea salt and black pepper
  • 2 small sweet potatoes
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 2 green onions, white and green parts, thinly sliced
  • 2 cups baby spinach (give it a few chops with a knife if you'd like)
  • ⅓ cup goat cheese (about 3 ounces, use regular or herbed goat cheese)
  • Chopped fresh cilantro, for garnish
  • Hot sauce (I recommend Cholula)
  1. Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, a pinch of salt and ½ teaspoon black pepper. A couple dashes of hot sauce would be a good idea, too.
  2. Peel the sweet potatoes and chop them into ¼-inch cubes. In a 10-inch sauté pan (or well-seasoned cast iron skillet), warm the olive oil over medium heat. Add the potatoes and toss to coat, then sprinkle with cumin and ½ teaspoon salt and stir. Cook the sweet potatoes, stirring occasionally, until they are cooked through and have brown marks, 10 to 15 minutes (add another little splash of olive oil if the potatoes start sticking to the pan).
  3. Sprinkle the green onions on top of the potatoes, then the spinach. Cover the pan with a lid or cookie sheet if you have one, and cook until the spinach wilts, a minute or two.
  4. Turn the heat down to low. Whisk the eggs one last time and pour them over the spinach. Crumble the goat cheese with your fingers or a fork over the top of the frittata. Put the pan in the oven and bake until you can shake the pan (wear oven mitts!) and see that the middle is just barely set, about 12 to 18 minutes.
  5. Set the frittata aside for a few minutes before slicing it. Sprinkle with pepper and cilantro. Serve with hot sauce on the side. Toasted whole grain bread is a good idea, too.


  1. Grace says

    I finally purchased a cast iron skillet last weekend so now I can make this recipe this weekend! I’ve has this one bookmarked in Sara’s book as well. Your photos are so appetizing!

    • says

      Thanks, Grace! You are going to love your cast iron skillet. I’ve found that food sticks less if I heat the pan up before adding oil to it. Hope it works well for you.

  2. Rachel says

    Ohmygoodness, I actually have all of these ingredients right now except for the spinach. I do have a bag of baby arugula, however, so I think I will sub that and make these right away! I’ll report back. Yum!

      • Rachel says

        I had spinach after all, so I made this exactly as written. So, so ridiculously good! I love the sweet potato hash crust. A new go-to breakfast/brunch/lunch/dinner for sure!

        • says

          Hooray! Really happy to hear that, Rachel. Thanks for letting me know. I ate a slice of this frittata for breakfast, and then another for lunch, and I’d eat it for dinner if I weren’t going out with friends! Enjoy.

  3. says

    Ever see the movie, “Morning Glory” w/ Rachel McAdams & Harrison Ford? He talks about making frittattas all movie. I’ve always wanted to make one. This one looks really good to try!! =)

  4. says

    Funny, this was one of the recipes that stuck out to me too in the Sprouted Kitchen cookbook — we’ve been contemplating making it as well. It’s great to see that you’ve made it with good results! (Though of course, I wasn’t expecting otherwise :) )

  5. Megan Lane says

    Yum! I love making fritattas – they are one of my to-tos for sure. I love the idea of having a sweet potato “crust”. Will definitely be trying this. I actually have the Sprouted Kitchen on my Christmas list :)

  6. says

    I’m loving that we were both on the sweet potato frittata page this week! It’s funny how different they are – now I can’t wait to try yours.

  7. Stephanie says

    All I can say is WOW!!! That was extremely delicious! Josh and I made this together this morning with the banana oat pancakes. We were lucky enough to magically have all the ingredients on hand, including oat flour and fresh spinach from our garden (thank you mild winter)! The frittata was amazing and I believe the first words to come out of my mouth when I took a bite of the pancakes were, “Oh my god, these are so f***ing good!” Best pancakes I’ve ever had/made. Also, they were perfect to make together (as you already know); the frittata was just finishing up in the oven when we finished the pancakes. Thank you, K!

    • says

      Thanks, Stephanie! Your comment totally made my smile, I’m really glad you loved the recipes. I wish I had an excuse to make those banana pancakes more often—making pancakes alone isn’t nearly as much fun as making them with company. Can’t wait to see you around Christmas time (so soon)!

  8. Eleanor says

    I tried this recipe and was amazed at how easy it was to prepare! Nice to try something different. Next time, I might leave out the green onion, but that is a personal preference. Good to know I can use sweet potatoes as a “crust” Thank you!

  9. says

    so glad you liked it and i love to see in the comments that other people tried it! Makes me so happy. Gorgeous pictures as usual. I have tried your oat pancakes. LOVE them!

    • says

      Thanks, Sara. I loved the frittata and thoroughly enjoyed the leftovers for a few days. I kept thinking that the little sweet potato cubes on the sliced edges look like stained glass. Glad you love those oat pancakes!

  10. Bailey Bakes says

    Mmm, so this is the frittata you were talking about! Looks delish and your photography is gorgeous! Great to meet you tonight! I look forward to seeing you at the other meet ups!!

  11. Sarah says


    I just made this recipe as a breakfast-for-dinner treat and it is AMAZING. I love the combination of sweet potato and [I used herbed] goat cheese. Thank you for this!


  12. Jenn says

    This frittata is DELICIOUS and it looked lovely coming out of the oven…a very nice alternative to the standard white-potato-and-broccoli frittata which feature less-exciting cheeses. I made this frittata as my one hot dish for a brunch I hosted chez nous and it was a big hit. I used herbed goat cheese, which proved to be the cherry on top of the cake, so to speak. Magnifique! Thanks, Kate – will definitely be trying more of your recipes.

    • says

      Thanks for commenting, Jenn! I’m so glad you enjoyed the frittata. I’ll have to hunt down some herbed goat cheese for my next frittata.

  13. David says

    I found your blog a month or so ago and I’ve been eyeing all your delicious looking recipes ever since. Yesterday I finally got around to making this frittata for dinner and we loved it! I cannot wait to try out others.
    All your pictures are gorgeous; keep up the great work!

  14. Miranda says

    This was my first time making a frittata—it definitely sounds a lot harder and fancier that it actually is! The boyfriend and I loved it—he approved of the sweet potato hash, even though he usually dislikes sweet potatoes. You should post some ideas for good combinations of veggies and cheeses to go into frittatas! I’ve already thought of a few, but I want to be more variant in the cheeses. Thanks again for the recipe!

  15. Sarah says

    I made this on the weekend and it was phenomenal! I love making frittatas in my cast iron pan and this is by far the best one I’ve made. Sweet potato crust! I love it!
    Thank you for all your fabulous recipes!

  16. Brynn says

    So easy and delicious! The bottom of the sweet potatoes got kind of carmelized. Yumm thanks! I want to make this again already.

  17. Ashley says

    This frittata is absolutely delicious! I didn’t have a cast iron skillet so I poured the sweet potato, green onion, spinach mix into a 9X9 glass baking dish and poured the egg mixture on top. I sprinkled feta cheese on this and baked for 18 minutes. YUM! Thanks for sharing :)

  18. Laura says

    I made this tonight and it was tasty! This recipe gave even a nervous nelly like me some confidence in the kitchen. This Kansas City gal is excited to make more of your recipes!!!

    • says

      Yes, it will! You’ll miss out on the extra creaminess that the goat cheese provides, but I think it will still be very good.

  19. says

    Love this recipe Kate! and LOVE your food photography- happy I discovered your blog- it’s like looking through some fancy cook book but with a personal touch. I am adding some leaks and sun dried tomatoes to my fritatta and substituting goat cheese with feta ( using ingredients I have in the fridge;).

  20. Ruth says

    Thank you so much for this recipe. It was absolutely to die for. I cut up and added 4 mushrooms to it and actually used goat with basil. For the herbs I just sprinkled in some zesty no salt alternative and then used sea salt. It worked out perfectly. I loved the crunchiness of the sweet potato crust and the sweetness of the goat cheese combined. Thank you again!

  21. Paige says

    I’m going to make this for a birthday brunch, and would like to do it the night before. Any tips on how you would do that? Thanks! :)

    • says

      Hey Paige, great question. Just cook the frittata as directed. After it has cooled down for about 10 minutes, transfer it from a pan to a serving platter. Let it cool completely before covering it with plastic wrap and refrigerating it overnight. You could serve the leftovers chilled, at room temperature, or gently warmed in the oven.

  22. Chrissy says

    Oh my God! I am such a noob in the kitchen but when I saw your post I knew I had to try making it. So I followed the instructions to a T and holy- it turned out AMAZING!!!! Thank you so much for this revelation!! Best thing I have ever cooked hands down!

  23. Jason B says

    This recipe remains a favorite and is my go to frittata! It’s good with cheddar as well or other greens. We did it with kale tonight and it stuck up out of the frittata and got crisped in the oven. So good!

  24. Alex says

    Made this for dinner last night. I added some asparagus and roasted red pepper I had on hand. So good! Can’t wait for leftovers tonight

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