Sweet Potato Frittata with Turkey Bacon

Sweet Potato Frittata with turkey bacon, red peppers and jalapeños is a savoury breakfast skillet with a hint of heat. It’s dairy-free, easy to make and works for breakfast, lunch or dinner!

*This post was originally published in October 2017. It has been updated with new photos and text, including helpful tips for readers and changes to the recipe to make it dairy-free.

Details on the ingredients

Sweet potatoes – You’ll need 3 cups of sweet potato chopped into 1/2-inch pieces.

Turkey bacon – I used uncured bacon made with natural ingredients and sodium nitrate-free. You’ll just need 3 slices cut into small pieces.

Eggs – The star of any frittata. You’ll need 6 large eggs for this recipe.

Red pepper – I like to use a red bell pepper, but any bell pepper will work. Just chop it into small pieces for quick cooking.

Jalapeño pepper – Added for a little heat. I used half a pepper and just cut it into rings. You can leave it out or add the entire pepper depending on your preference for spicy food.

Oil – You’ll need this to coat the sweet potato and to grease the skillet. I used extra virgin olive oil, but feel free to substitute with the oil of your choice.

Seasoning – A simple mix of salt, pepper and garlic powder is used to season the sweet potato and the eggs.

What’s the difference between a frittata and a quiche?

They’re pretty similar but frittatas are normally cooked on the stovetop (with a few minutes of broiling in the oven at the end) and resemble an unfolded omelette. A quiche, on the other hand, is fully baked in the oven with a custard-like texture and a crust (although crustless quiches are common too).

How to make a frittata with sweet potato and turkey bacon

• In a small bowl, combine your seasonings – salt, pepper and garlic powder.

• Heat some oil in your skillet and cook your bacon pieces over medium heat until browned. Be careful not to brown it too much. Transfer to a plate.

• Toss the sweet potatoes with oil and half the seasoning mix and add to the skillet. Cover and cook for 5 minutes or until the sweet potatoes start to soften. Stir often to ensure they cook evenly and don’t burn.

• Add the chopped red pepper to the skillet and cook for 2-3 minutes.

• Carefully grease the sides of the hot skillet with the remaining oil. (This will prevent the eggs from sticking).

• Whisk together your eggs with the remaining seasonings and pour over the sweet potatoes and pepper.

• Arrange the turkey bacon and jalapeño slices on top of the frittata and cook on the stovetop over medium heat until the egg starts to set up around the edges. (About 5-7 minutes).

• Transfer the frittata to the oven and broil for 3-5 minutes.

What kind of pan should you use to make a frittata?

Since a frittata transitions from the stove top to the oven for broiling, you’ll want to use an oven-safe skillet, such as a cast iron skillet.

How do you know when a frittata is cooked?

Once the egg is set around the edges of the frittata, you’ll want to transfer it to the oven and broil for 3-5 minutes. The eggs will set up on top and the frittata will puff up a bit and start to brown. This is your sign to remove it from the oven as it can start to burn quickly under the broiler.

What to serve with a sweet potato frittata

While you can enjoy frittatas on their own, you can also pair them with a side salad, air fryer baby potatoes or potato wedges, air fryer home fries or potato slices and extra turkey bacon.

Additional recipe tips

• Make sure the bottom and sides of your skillet are well greased so the frittata doesn’t stick to the skillet.

• Be careful not to brown the turkey bacon too much. It will be placed on the top of the frittata and broiled so it will finish browning at this point.

• You’ll want to cut your sweet potatoes into 1/2-inch pieces for quick and even cooking. If you cut them into larger pieces, you’ll just need to cook them longer before adding the peppers and eggs. The sweet potatoes cook fast, so keep an eye on them. If they overcook before you add the eggs, they’ll be mushy in the frittata.

• Once you remove the frittata from the oven, let it sit for a few minutes before slicing and serving. The frittata will sink a bit and the edges should pull away from the sides of the skillet. This will make it easier to slice and remove from the skillet.

Recipe variations

• For a non dairy-free frittata, top it with cheese just before broiling.

• Use pork bacon instead of turkey bacon.

• Add other herbs and spices such as oregano, basil or crushed red pepper flakes.

More frittata and quiche recipes to enjoy

• Sausage Frittata with Peppers and Onion
• Crustless Asparagus Quiche
• Butternut Squash Quiche with Spinach and Prosciutto
• Mediterranean Quiche with Almond Crust
• Mini Air Fryer Quiche
• Air Fryer Egg Bites

If you make this sweet potato frittata, I’d love to hear what you think in the comments below!

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Sweet Potato Frittata with Turkey Bacon

★★★★★ 5 from 1 reviews

• Author: Leanne
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 slices
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

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Description

Sweet Potato Frittata with turkey bacon, red peppers and jalapeños is a savoury breakfast skillet with a hint of heat. It’s dairy-free, easy to make and works for breakfast, lunch or dinner!

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Ingredients

• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 2 1/2 tablespoons extra virgin olive oil
• 3 strips uncured turkey bacon, cut into small pieces
• 3 cups chopped sweet potato, 1/2-inch cubes
• 1 red pepper, seeded and chopped
• 1/2 jalapeño pepper, cut into rings
• 6 large eggs

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Instructions

1. In a small bowl, combine the salt, garlic powder and pepper. Set aside.
2. Add 1 tablespoon of oil to a 10-inch cast iron skillet and heat over medium heat.
3. Add the turkey bacon to the skillet and brown on both sides. Transfer to a plate and set aside.
4. Toss the sweet potatoes with 1 tablespoon of oil and half of the salt, garlic and pepper seasoning. Add to the skillet. Cover and cook over medium heat for 5 minutes or until the sweet potatoes start to soften. Stir frequently to ensure they cook evenly and don’t burn.
5. Add the red pepper to the sweet potatoes and continue cooking for 2-3 minutes, or until the peppers start to soften.
6. In a medium-sized bowl, whisk together the eggs with the remaining seasoning.
7. Use the remaining 1/2 tablespoon of oil to carefully grease the sides of the skillet (to ensure the egg doesn’t stick).
8. Pour the egg mixture over the sweet potatoes and peppers, and top with the bacon and jalapeño slices.
9. Cook on the stovetop over medium heat for 5-7 minutes, or until the eggs start to set around the edges.
10. Place the frittata in the oven and broil for 3-5 minutes, or until the eggs are set and the frittata is browned on top.
11. Remove from oven and let rest for a few minutes before cutting into slices and serving.
12. Store any leftovers in an airtight container in the refrigerator and enjoy within 2-3 days.

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Notes

1. Since a frittata transitions from the stovetop to the oven for broiling, you’ll want to use an oven-safe skillet, such as a cast iron skillet.
2. The jalapeño adds a bit of heat. You can leave it out or add the entire pepper depending on your preference for spicy food.
3. Be careful not to brown the turkey bacon too much. It will be placed on the top of the frittata and broiled so it will finish browning at the end.
4. If you cut your sweet potatoes into larger pieces, you’ll need to cook them longer before adding the peppers and eggs.
5. The sweet potatoes cook fast, so keep an eye on them. If they overcook before you add the eggs, they’ll be mushy in the frittata.
6. Once you remove the frittata from the oven, let it rest for a few minutes before slicing and serving. The frittata will sink a bit and the edges should pull away from the sides of the skillet, making it easier to slice and remove pieces.
7. Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.

Keywords: frittata with sweet potatoes, turkey bacon frittata