Whole30 Frittata with Sweet Potato Crust

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This Whole30 frittata is a versatile breakfast dish that takes no time to make. It has a crispy sweet potato crust and prepared with any veggies you have on hand. It's great for a lazy Sunday morning or meal prep throughout the week.

slice of frittata on a plate with mushrooms and prosciutto

Breakfast is my favorite meal of the day. When work was super busy, it was the only meal I enjoyed making, and breakfast for dinner happened pretty often. Frittatas were a great make-ahead meal that I could cook once and eat for several days; when you work 18 hours a day, that is huge!

What is the difference in an Omelet, Quiche, and Frittata

Omelet - An omelet is an egg dish, cooked on the stovetop. Veggies and meat are cooked separately from the eggs. The eggs are poured into a pan and cooked into a flat disk shape. The veggies or meat are placed on top of the eggs, and it's folded over before serving. Toppings can be added to the omelet as well.

Quiche - This is a custard-based dish that is cooking entirely in the oven. Eggs and cream are combined to form a custard, and it's baked in the oven. The quiche can have veggies and meat baked into the custard, and it can include a crust.

Frittata - Frittatas are an egg-based dish. It is usually started on the stovetop and finished in the oven {see notes below for cooking in the oven}. They can include a little milk, but it's often a small amount. Frittatas can have a crust.

Frittatas make a great Whole30 recipe. You can use any combination of veggies or meat to create different variations. They can also be made without a crust or with shredded sweet or regular potatoes like in this recipe.

How to make a Whole30 Frittata

A cast-iron skillet or oven-safe pan is the easiest pan to use for a frittata. You can cook everything on the stovetop or cook the eggs directly in the oven. The entire dish can be made in a baking dish if you do not have an oven-safe pan. I'll have directions for both in the recipe card.

Sweet Potato Crust

For this recipe, I used my homemade shredded sweet potatoes. Prepackaged potatoes can be used as well. If Whole30 or Paleo, check the label to ensure all ingredients are compliant.

To start the sweet potato crust on the stove, reheat the pan over medium heat and add enough oil to cover the bottom. Once hot, add the shredded sweet potatoes and spread evenly over the bottom of the pan. Shredded white potatoes can be used as well - cooking directions are the same. Season the potatoes with salt and pepper or any seasoning blend you like, and cook for several minutes.

Skillet with shredded sweet potatoes cooking

Flip the potatoes to cook all sides evenly. If using frozen potatoes, the cooking time will increase slightly due to the extra moisture from the potatoes. Once the potatoes start to crisp, use a spatula to flatten the potatoes in the bottom of the pan in an even layer. Pressing up the sides of the pan and cook for 5 more minutes without moving.

To cook the potatoes in the oven, preheat oven to 400 degrees and place the potatoes in a greased baking dish. Spread into a flat layer and bake for 10 minutes. Remove from the oven and flip the potatoes. Press into the bottom of the pan as directed above and return to the oven for 10 more minutes. Add the eggs as directed below.

Frittata

While the crust cooks, crack the eggs in a large bowl and season with black pepper and salt. Add a splash of almond milk and whisk to incorporate.

Once the crust has cooked, add the egg mixture to the crust. The desired veggies or meat can be mixed in with the eggs and poured onto the frittata or placed on top of the egg mixture. {Tip - hot vegetables can cause the eggs to curdle. Allowing to cool slightly on the counter before adding to the eggs will prevent this from happening.}

raw scrambled eggs in a skillet with sliced mushrooms

Transfer the frittata to a preheated oven and cook for 15 minutes or until the center of the dish is set and no longer wet.

Remove from the oven and serve with a side salad, fruit, and your favorite coffee mug 🙂

plate of frittata with arugula salad and berries

Whole30 Prosciutto and Mushroom Frittata

Prosciutto and mushrooms are one of my favorite combos! I like the salty prosciutto with the meaty portobello mushrooms. Plus, the prosciutto crisp on the top of the frittata, which gives the dish a nice crunchy texture. To make this frittata, I add the egg mixture to the pan, then place the mushrooms and prosciutto on top.

You can use any combo of ingredients in this frittata. A few examples include:

Bacon and spinach
Kale and prosciutto
Sausage and mushrooms
Mushroom and zucchini
Summer squash and mushrooms
Asparagus and onion
Goat cheese and onions {Not Whole30 but good for Food Freedom!}

Common Questions

Frozen or fresh shredded potatoes?

Either work great for this recipe. The frozen potatoes will have more moisture while cooking and will require a few extra minutes of cooking.

No oven-safe pan or skillet?

The frittata can be prepared directly in a baking dish or muffin pan {it is easier to remove the eggs from a silicone muffin pan}. For the oven, place the potatoes in the baking dish and bake in a 400-degree oven for 10 minutes. Stir the potatoes around and flatten into the bottom of the baking dish. Bake for an additional 5 minutes then add the eggs.

How to make this a Paleo or Whole30 Frittata ?

Check the labels of the prosciutto, potatoes, and almond or coconut milk to ensure all ingredients are compliant.

Storage and Make-Ahead

Frittatas make a great make-ahead breakfast or brunch. For easy prep, the oven directions are the best for entertaining. If you have guests, you can make a crustless frittata and prep the eggs and veggies the night before. The frittata can be prepared in a baking dish and stored in the refrigerator overnight. The next morning, place the egg dish in the oven to cook.

You can also prep the egg mixture the night and cook the crust in the morning. Tip - making the crust ahead of time could cause the potatoes to soften. It still tastes good, but just a heads up if you decide to do that.

Store leftovers in the refrigerator for five days in an airtight container. To reheat, place in the microwave for 1-2 minutes depending on the size, or warm in a preheated oven. The crust of the frittata will be softer when reheated.

Other recipes to try

Grilled Green Beans
Greek Salad
Watermelon Blueberry Mint Salad
Spicy Blood Mary {perfect for brunch :)}

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