Sweet potato, poblano, and gruyère frittata: a simple, one-pan breakfast perfect for weekend brunch or holiday entertaining. Frittatas are some of the most efficient vehicles for leftover vegetables—not to mention easy to throw together and equally delicious for any meal of the day. Here, we combine sweet potato, poblano pepper, and nutty gruyere cheese for the ultimate breakfast trio.
I’m telling you guys, weekend breakfast does not get easier (or tastier) than this skillet of baked egg goodness.I’ve learned a few tricks that have been major game-changers in curating the ultimate frittata.
- ADD dairy. Full-fat dairy, preferably. It creates a custard-like creaminess that reduced-fat dairy simply cannot achieve. Whole milk, Greek yogurt, or cottage cheese all work beautifully.
- FULLY cook vegetables before adding the egg mixture. For two reasons: you want to make sure the vegetables release as much liquid as possible before adding the egg mixture (watery veggies are no match for a custardy frittata). And second, they’re not going to get much softer once you add the eggs in.
- Do NOT over-bake. Your frittata is done when it is barely set around the edges and still trembling in the center. I usually check it every 2 to 3 minutes once it’s reaching the end of its bake time. Plus, if you’re using a cast iron skillet (which are super-efficient conductors of heat), the egg mixture will continue to cook once you take it out of the oven.
As far as cheeses (another essential, if you ask me), gruyère is salty and nutty with superior melting quality, but you could also use cheddar or fontina in its place. Goat cheese and feta are also tasty options, but they don’t melt as well. Instead, they create dense, delicious pockets of creaminess throughout the frittata (which is also a beautiful thing).Now onto toppings! You probably guessed it: anything goes. I love adding a fresh element like pico or salsa, along with a few slices of creamy avocado and a jolt of hot sauce. Frittatas also look beautiful topped with a simple arugula salad, freshly grated cheese, and herbs.
Now go forth and create the ultimate crowd-pleasing, eggscellent breakfast!
- 1 Tbsp. olive oil
- 2 cups peeled and cubed sweet potato
- 1 large poblano pepper, finely chopped
- ½ cup chopped onion
- 8 large eggs
- ⅓ cup plain whole-milk Greek yogurt
- 1 Tbsp. chopped fresh chives
- 2 tsp. Dijon mustard
- 1 tsp. kosher salt, divided
- ½ tsp. freshly ground black pepper
- ⅓ cup freshly grated Gruyère cheese
- ¼ cup sliced green onion
- Optional toppings: avocado, salsa, hot sauce, sour cream or Greek yogurt
- Preheat oven to 350°F.
- Heat oil in a 10" oven-safe (preferably cast iron) skillet over medium-high. Add potatoes, poblano, onion, and ½ tsp. of the salt; cook 4 to 5 minutes, stirring often, until potatoes are golden-brown. Reduce heat to medium, cover, and cook 8 to 10 minutes, stirring occasionally, until potatoes are tender.
- Whisk together eggs, yogurt, chives, mustard, remaining ½ tsp. salt, and pepper. Add egg mixture to pan. Sprinkle cheese and green onion evenly overtop. Transfer pan to oven; bake 15 to 20 minutes, until eggs are barely set in the center. Remove from oven and let stand 5 minutes before slicing into.