Sweet Potato and Turkey Bacon Frittata Recipe

Sweet Potato Frittata with turkey bacon, red peppers and jalapeños is a savory breakfast skillet with a touch of heat. Dairy-free and simple to prepare, it’s perfect for breakfast, lunch or dinner.

*This post was originally published in October 2017 and has been updated with new photos, clearer instructions and tweaks to make the recipe dairy-free.*

Details on the ingredients

• Sweet potatoes – about 3 cups, chopped into ½-inch pieces for even, quick cooking.
• Turkey bacon – 3 slices, uncured if possible, cut into small pieces.
• Eggs – 6 large eggs, the base of the frittata.
• Red pepper – one red bell pepper (or any bell pepper), seeded and finely chopped.
• Jalapeño pepper – half a jalapeño, sliced into rings for heat; omit or add more to taste.
• Oil – extra virgin olive oil or your preferred cooking oil, used to coat the sweet potatoes and grease the skillet.
• Seasoning – a simple mix of kosher salt, garlic powder and ground black pepper to season both the vegetables and the eggs.

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

A frittata is cooked on the stovetop and finished under the broiler for a texture similar to an open omelette. A quiche is baked fully in the oven with a custard-like filling and usually a crust (though crustless quiches are common). The frittata is faster and more rustic while a quiche is creamier and often richer.

How to make the sweet potato and turkey bacon frittata

• Mix the seasonings (1 teaspoon kosher salt, ½ teaspoon garlic powder, ¼ teaspoon ground black pepper) in a small bowl and set aside.
• Heat 1 tablespoon of oil in a 10-inch oven-safe skillet over medium heat. Add the turkey bacon and brown briefly on both sides; transfer to a plate.
• Toss the sweet potato cubes with 1 tablespoon of oil and half the seasoning mix. Add them to the skillet, cover and cook 5 minutes, stirring often, until they start to soften.
• Add the chopped red pepper and cook another 2–3 minutes until the pepper softens.
• Whisk the eggs in a medium bowl with the remaining seasonings.
• Use the remaining ½ tablespoon oil to grease the sides of the hot skillet to help prevent sticking.
• Pour the egg mixture over the sweet potatoes and peppers. Arrange the turkey bacon pieces and jalapeño rings on top.
• Cook on the stove over medium heat for 5–7 minutes, until the edges of the eggs begin to set.
• Transfer the skillet to the oven and broil 3–5 minutes until the top is set and lightly browned. Watch carefully to avoid burning.
• Remove from the oven and let the frittata rest a few minutes before slicing and serving.

What kind of pan should you use?

Use an oven-safe skillet such as a 10-inch cast iron or other ovenproof skillet. That lets you finish the frittata under the broiler without transferring to another dish.

How do you know when it’s cooked?

The frittata is ready when the eggs are set around the edges on the stovetop and the top sets and browns slightly under the broiler. It will puff up a little and begin to pull away from the skillet edges. Remove promptly to avoid over-browning.

Serving options

• Serve with a bright spring salad for freshness.
• Pair with roasted baby potatoes or home fries for a heartier meal.
• Complement with additional slices of turkey bacon or a simple side of greens.

Additional recipe tips

• Grease the bottom and sides of the skillet well so the frittata releases easily.
• Avoid over-browning the turkey bacon in the skillet; it will finish crisping under the broiler.
• Cut sweet potatoes into uniform ½-inch pieces so they cook evenly. If cubes are larger, cook them a bit longer before adding peppers and eggs.
• Sweet potatoes cook quickly; keep an eye on them to prevent them from becoming mushy before you add the eggs.
• Let the frittata rest a few minutes after baking so it firms up and is easier to slice.

Recipe variations

• Add cheese on top before broiling if you don’t need a dairy-free version.
• Use pork bacon instead of turkey bacon for a richer flavor.
• Season with fresh or dried herbs like oregano, basil or a pinch of crushed red pepper for extra heat.

More frittata and quiche ideas

• Sausage frittata with peppers and onion
• Crustless asparagus quiche
• Butternut squash quiche with spinach and prosciutto
• Mediterranean quiche with an almond crust
• Mini air fryer quiches or egg bites for individual servings

If you try this sweet potato frittata, please leave a comment to share how it turned out.

Recipe

Sweet Potato Frittata with Turkey Bacon

Savory sweet potato frittata with turkey bacon, red pepper and jalapeño. Dairy-free, easy and versatile.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 6 slices

Author: Leanne Combden

Ingredients

• 1 teaspoon kosher salt
• ½ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• 2½ tablespoons extra virgin olive oil
• 3 strips uncured turkey bacon, cut into small pieces
• 3 cups chopped sweet potato (½-inch cubes)
• 1 red pepper, seeded and chopped
• ½ jalapeño pepper, cut into rings
• 6 large eggs

Instructions

1. Combine salt, garlic powder and pepper in a small bowl and set aside.
2. Heat 1 tablespoon oil in a 10-inch cast iron skillet over medium heat.
3. Brown turkey bacon briefly on both sides, then transfer to a plate.
4. Toss sweet potatoes with 1 tablespoon oil and half the seasoning. Add to skillet, cover and cook 5 minutes, stirring frequently.
5. Add red pepper and cook 2–3 minutes until softened.
6. Whisk eggs with remaining seasoning in a medium bowl.
7. Grease the skillet sides with the remaining ½ tablespoon oil to prevent sticking.
8. Pour eggs over the sweet potatoes and peppers. Top with bacon and jalapeño rings.
9. Cook on the stovetop over medium heat 5–7 minutes until edges begin to set.
10. Broil in the oven 3–5 minutes until the top is set and lightly browned. Watch closely to prevent burning.
11. Remove from oven and let rest a few minutes before slicing and serving. Store leftovers in an airtight container in the refrigerator for 2–3 days.

Notes

1. Use an oven-safe skillet (cast iron is ideal) since the frittata goes from stovetop to broiler.
2. Adjust the jalapeño amount to control heat or omit entirely.
3. Do not over-brown the bacon before broiling; it will finish under the broiler.
4. If sweet potato pieces are larger, cook them longer before adding the peppers and eggs.
5. Let the frittata rest after baking so it firms up and is easier to slice.

Nutrition Facts per Serving

Calories: 217 kcal |
Carbohydrates: 16 g |
Protein: 10 g |
Fat: 13 g |
Sodium: 663 mg

Disclaimer: Nutrition information is an estimate and will vary with ingredient brands and substitutions.