Recipe By lkb
Published Nov 11th
Prep 15m Cook 35m Additional 5m Ready In 55m
Servings 8 servings Calories 215.3

When you’re in the mood for an easy dinner, this one-skillet frittata pretty much cooks itself with minimal attention.

Recipe Ingredients

  • 1 tablespoon olive oil
  • 2 cups chopped broccoli
  • 1 cup chopped onion
  • 2 cloves garlic, minced, or more to taste
  • 2 cups cubed cooked sweet potato
  • 2 cups fresh spinach
  • 6 slices cooked bacon, chopped
  • 10 large eggs
  • 1 cup half-and-half
  • 1 tablespoon chopped fresh sage
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • fresh sage leaves for garnish

Cooking Directions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Heat oil in a 10-inch, oven-safe skillet over medium heat. Add broccoli and onion. Cook, stirring occasionally, until broccoli is tender and onion is just translucent, about 5 minutes. Add garlic; cook 30 seconds. Stir in sweet potato and spinach; cook until spinach wilts, about 1 minute. Stir in bacon.
  3. 3 Whisk together eggs, half-and-half, chopped sage, salt, and pepper in a bowl. Pour mixture over vegetables in skillet. Gently mix to evenly distribute egg mixture.
  4. 4 Transfer the skillet to the preheated oven and bake until eggs are completely set but not overcooked, about 25 minutes.
  5. 5 Let stand 5 minutes before serving. Garnish with sage leaves.

Nutrition Facts

  • Calories 215.3
  • Carbohydrate 6.8 g
  • Cholesterol 253.6 mg
  • Fat 15.3 g
  • Fiber 1.3 g
  • Protein 13.3 g
  • Saturated Fat 5.6 g
  • Sodium 445.1 mg

Chef's Notes

Shorten prep time by using frozen cubed sweet potatoes. Just prepare them according to package instructions; You can use light cream in place of half-and-half.
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