Jamie Milne never used to order frittatas when she went out for breakfast or brunch. But once she realized how easily the simple egg dish could be loaded with different ingredients and flavour combinations, it became one of her most-made recipes.
This version combines roasted sweet potatoes with caramelized onion jam, mushrooms, spinach and Parmesan. It’s an easy breakfast or brunch for a crowd – and a great way to use up vegetables that happen to be hanging out in the fridge.
Roasted Sweet Potato and Caramelized Onion Frittata
An easy, veggie-packed frittata with roasted sweet potatoes, caramelized onion jam, mushrooms, spinach and Parmesan.
Ingredients
Roasted Sweet Potatoes
- ½ medium sweet potato peeled and cubed (about 2 cups)
- 1½ tbsp extra-virgin olive oil
- ½ tsp paprika
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
Caramelized Onion Jam
- 1 tbsp extra-virgin olive oil
- 2 medium yellow onions thinly sliced
- ½ cup balsamic vinegar
- 1 tbsp light brown sugar
- kosher salt to taste
Frittata
- 8 eggs
- ½ cup whole milk
- 1 clove garlic minced
- 1 tsp kosher salt divided
- ½ tsp freshly ground black pepper divided
- 1 tsp paprika
- 1 tbsp extra-virgin olive oil
- 1½ cups chopped mixed mushrooms (such as cremini, oyster and shiitake)
- 1 cup packed baby spinach
- ¼ cup Caramelized Onion Jam
- ½ cup freshly grated Parmesan
To Serve
- 1 bunch fresh dill chopped
- ⅓ cup freshly grated Parmsan
- ¼ cup chopped green onions (white and green parts)
- freshly ground black pepper to taste
- toasted sourdough bread (optional)
Instructions
- Preheat oven to 400°F. Line baking sheet with parchment paper.
Roasted Sweet Potatoes
- In medium bowl, combine sweet potato, olive oil, paprika, salt and pepper. Stir until combined. Transfer mixture to prepared baking sheet, spreading out for even roasting. Bake until browned, 15 to 20 minutes. Set aside.
Caramelized Onion Jam
- Heat olive oil in medium skillet over medium heat. When oil shimmers, add onions and cook, stirring occasionally, until they've begun to sweat and brown, 10 to 15 minutes.
- Stir in vinegar and brown sugar and cook over medium-low heat, stirring occasionally, until onions have reduced to brown caramelized jam, 30 to 40 minutes. Season with salt and remove pan from heat. Allow to cool before refrigerating in an airtight container for up to 1 week.
Frittata
- In large bowl, whisk eggs. Add milk, garlic, half each of the salt and pepper and the paprika and whisk to combine. Set aside.
- Heat olive oil in large oven-safe skillet over medium-high heat. When oil shimmers, add mushrooms. Season with remaining salt and pepper and cook, stirring occasionally, until mushrooms are soft, 6 to 8 minutes. Fold in spinach and cook, stirring occasionally, until just wilted, about 1 minute.
- Reduce heat to medium-low and fold in roasted sweet potatoes and onion jam. Stir in egg mixture and Parmesan, then transfer skillet to oven and bake until eggs are set, 20 to 25 minutes.
To Serve
- Top frittata with dill, Parmesan and green onions and a few cracks of black pepper. Serve with toasted sourdough bread (if using).
Notes
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Or wrap in plastic or foil and freeze for up to 2 months. (Milne likes freezing individual slices, but you can also freeze the frittata whole.)
More Frittata Flavour Combinations
- Roasted broccoli + caramelized onion + cheddar:
- Roast the broccoli first so it’s tender and slightly browned. A sharp cheddar works especially well with the sweetness of the onions.
- Potato + leek + Gruyère:
- Cook the potatoes until tender and sauté the leeks before adding them to the eggs. Gruyère gives this version a rich, nutty flavour.
- Zucchini + basil + goat cheese:
- Sauté the zucchini first to cook off some of its moisture, then add fresh basil and crumbled goat cheese just before baking.
More Recipes From Jamie Milne
Whipped Ricotta With Meatballs in Vodka Sauce
A shareable appetizer of creamy whipped ricotta topped with juicy beef meatballs in creamy vodka sauce and served with toasted baguette for scooping up every bite.
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Roasted Eggplant Pasta With Caramelized Onions and Bread Crumbs
Roasted eggplant and caramelized onions are tossed with pasta in a garlicky tomato sauce and finished with Parmesan, basil and crispy bread crumbs.
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