Sweet Potato Frittata (Paleo, grain, gluten and dairy free)


Happy Wednesday!

Today I am continuing on with my Crockpot, Casserole and Cook Ahead Series.

Last week I shared my recipe for Beef and Cabbage Casserole (Grain Free Cabbage Roll Casserole) and today I am sharing one of my favourite dishes to serve to when I have moms and their kiddos over for play dates.

I give you my Sweet Potato and Sundried Tomato Frittata.

Frittatas are a great prep ahead meal. They are so easy to prepare and are pretty hard to mess up.

The idea for this frittata came as I was pondering how to use up some extra sweet potatoes. I found this recipe from Global Table Adventure and decided to pop in some sundried tomatoes to add a little extra something. (Use homemade sundried tomatoes ones that have no added ingredients).

To make prep a little easier I chopped and roasted the onion and sweet potato the night before as well as reconstituted the tomatoes ahead of time. Then, when I was ready to assemble it, I quickly heated the onion and potato in the skillet and added the tomatoes and egg mixture and popped it in the oven.

This assembly took about 10 minutes, so pretty quick if you are looking for any easy brunch or even dinner, we’ve had this for dinner many times.

My two year old LOVES this dish. We eat eggs a lot around here and I think she was tiring of them but the different preparation and added flavours have rekindled her like of all things egg.

This recipe is dairy free and can probably be made with any non-dairy milk variety (I used almond milk). However, I have made this without any milk at all, it was a bit heavier but still delicious!

Bonus- this frittata tastes great the next day!

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Sweet Potato Frittata (Paleo, grain, gluten and dairy free)


2 ½ cups diced sweet potato (about 1 large)

1 small onion, diced

12 sundried tomatoes, reconstituted (use homemade or ones without additives)

extra virgin olive oil

6 large free range, organic eggs

1/4 cup non dairy milk, (I used almond)

salt, to taste


  1. Roast onions and sweet potato by drizzling lightly with olive oil and salt, and placing on a parchment-lined baking sheet in a 475° F oven. Roast until tender and slightly browned (15-20 minutes).
  2. Soak tomatoes in hot water for 5 minutes. Drain and chop finely.
  3. Whisk eggs, milk and salt together until well combined.
  4. In an oven-safe skillet (I used my 10 ¼ ” cast iron skillet, heat a small amount of oil over medium heat.
  5. Place the sweet potato, onion and sundried tomato in the skillet and heat (1-2 minutes).
  6. Pour the egg and milk mixture over the vegetables and cook on stovetop for about five minutes.
  7. Transfer skillet to a 400°F oven.
  8. Bake for 10 minutes or until a knife inserted into the middle of the frittata comes out clean.

What is your favourite way to enjoy eggs?

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