Sweet Potato & Asparagus Frittata Recipe

by Ken Sylvan

Hosting family or friends can get hectic. Especially when you need to cook and feed a large group of people. Give this Breakfast Sweet Potato & Asparagus Frittata a try next time you need to make a big batch of breakfast for everyone!

Ingredients:

  • 1 1/2 tablespoons avocado oil (divided)
  • 2 medium sweet potato, cubed (about 1/2-1 inch pieces) (3 1/2 cups/430 grams)
  • 2 cups roughly chopped asparagus (200 grams)
  • 1 14-ounce can quartered artichokes hearts, drained
  • 1 tablespoon garlic powder 
  • 1 tablespoon cumin 
  • 1/2 tablespoon onion powder 
  • 1/4 teaspoon red pepper flakes 
  • 12 large organic eggs
  • 3 ounces goat cheese 
  • salt and pepper, to taste
  • optional garnishes: avocado, fresh cilantro, hot sauce

Instructions:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Heat a large enameled cast iron, cast iron, or oven-safe pan over medium heat. Add 1 tablespoon oil and let it get hot, about 30 seconds. Add sweet potatoes with some salt and pepper and cook for 12-15 minutes, stirring occasionally.
  3. Add remaining avocado oil and add asparagus, garlic powder, cumin, onion powder, red pepper flakes, and salt and pepper. Sauté for 6-8 minutes, stirring occasionally, until asparagus is al dente. Add artichoke hearts to cast iron and stir to incorporate.
  4. While the asparagus cooks, whisk the eggs with 2/3 of the goat cheese and salt and pepper in a large bowl. Add egg mixture to the pan, making sure it distributes evenly. Sprinkle with remaining goat cheese.
  5. Let cook for 2-3 minutes until bottom sets. Place in oven and cook for 20-25 minutes until eggs are firm. Cut into 6 pieces and serve with avocado, cilantro, and/or hot sauce if desired. Enjoy!
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