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.)