This one-skillet frittata practically cooks itself with little assistance when you’re in the mood for a quick dinner.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 5 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- 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.
- 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.
- Transfer the skillet to the preheated oven and bake until eggs are completely set but not overcooked, about 25 minutes.
- Let stand 5 minutes before serving. Garnish with sage leaves.
- 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.