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Southwestern Sweet Potato Frittata

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Serve with a lightly dressed green salad for a complete meal. After Passover, serve with warm tortillas or black beans.

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  • 4 ServingsServings


  • 8 large eggs
  • 1/4 cup olive oil
  • 2 cup shredded sweet potatoa
  • 1/2 cup thinly sliced scallion
  • 1/4 cup chopped cilantro, or more to taste
  • 4 ounce Temp Tee Whipped Cream Cheese
  • 1 large ripe tomato, thinly sliced
  • Sliced avocado, to serve


In a large bowl, whisk together eggs and salt and pepper to taste.

Heat a large oven-safe non-stick skillet over high heat and add oil. When oil is hot but not smoking, add potatoes and scallions. Cover pan and cook, stirring occasionally, until mixture is tender and begins to brown, about 8 minutes.

Lower heat to medium and pour eggs over potatoes in skillet. Let eggs begin to set up then, using a spatula, pull up the edges of the frittata and tilt the pan to let the uncooked egg run under. When the egg is just set, remove from heat and sprinkle with cilantro. Dollop cream cheese over the top and place sliced tomato over the cheese. Preheat the broiler.

Place skillet under broiler and cook until frittata is just cooked through, about 2 minutes. Remove from oven and slide frittata onto a serving plate. Top with avocado and serve warm or at room temperature.

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