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sweet potato, pancetta, and spinach frittata


  • 9 eggs
  • 1/2 cup milk
  • 4 oz pancetta
  • 1 large or 2 small sweet potatoes peeled and diced into 1/2? cubes
  • 1/2 tsp cumin
  • 2 cups baby spinach
  • 2 green onions chopped
  • 1/2 cup cheddar cheese
  • salt and pepper to taste


  • Preheat oven to 425 degrees F.
  • In large cast-iron skillet, add pancetta and cook over medium heat until crispy, about 5-7 minutes.
  • Remove pancetta from skillet, leaving the fat.
  • Add the diced sweet potato, cumin, and salt and pepper and saute over medium heat until sweet potato is tender, about 10 minutes. Add the spinach then stir until wilted.
  • Add green onion and pancetta to skillet and remove from heat.
  • Whisk together eggs and milk, then pour over sweet potato mixture in the skillet. Sprinkle cheese on top.
  • Bake in preheated oven 15-18 minutes, until middle is just set.
  • Let sit for a couple of minutes, then slice and serve. Enjoy!