Categories: Breakfast
Ingredients
- 1 Tbsp. unsalted butter
- Medium sweet potato (about ⅓ pound), chopped in rough 1/2-inch cubes
- Large red onion (about 1/2 pound), thinly sliced
- Kosher salt and freshly ground pepper
- 6 large eggs
- 3 Tbsp. sour cream
- 3 Tbsp. grated Parmesan cheese
Directions
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Preheat the oven to 350°F. Heat a large, oven-safe cast iron (or nonstick, if you don’t have a cast-iron) skillet over medium heat, and add the butter to melt. Add the sweet potato and onion, season with salt and pepper, and cook, stirring often, until the onion is soft and translucent and the sweet potato is soft but still a little al dente, 10 to 12 minutes.
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Meanwhile, beat the eggs in a medium mixing bowl, then add the sour cream, season with salt and pepper, and beat again until everything is combined. Spread the vegetables out into an even layer in the skillet and, with the skillet still over medium heat, pour the egg mixture on top, then sprinkle with the cheese. Transfer the skillet to the preheated oven and cook until the frittata is puffed, set on top, and just barely starting to turn light brown around the edges, 12 to 15 minutes. Let the frittata rest in the skillet for at least 5 minutes, then flip it out onto a cutting board, slice, and serve.