Do you have one of those spiralizer thingies? You know, the ones that transform your plain-Jane vegetables into something resembling linguine? I’ve had mine since Christmas and have made all variations of squash “spaghetti and meatballs”, zoodle pad-thai, etc. Then I started playing with breakfast and fell in love with this Andouille Sweet Potato Frittata!
Scott was dubious at first, but one bite and he jumped on that bandwagon! I like the spiralizer for this frittata, because it cuts down on the cooking time for the potatoes. By slicing them in this method, it increases the surface area, so instead of half an hour or more, they’re done in minutes. Making them perfect for hearty weekend breakfasts that don’t take all morning to make.
These cute, curly-cue sweet potatoes only need a quick saut? before they’re tender and ready for the rest of the ingredients. They hold their shape and nestle comfortably amidst the savory eggs and sausage, instead of becoming a sludge of potato that burns and sticks to the bottom of the pan (yeah, I may have done that before).
The andouille in this dish packs a wallop of flavor — and a tongue-tingling spicy kick — so be warned. If your palate is more sensitive, swap out some chicken sausage or smoked kielbasa.
A sprinkle of gooey cheese and fresh cilantro finish off this spicy, satisfying frittata. No more plain egg scramble for us. This is what Saturday and Sunday mornings are made for!
Spiralizing the sweet potato gives it more surface area, allowing it to cook faster. This frittata is deliciously different!
- 2 tablespoons olive oil
- 1/2 cup onion chopped
- 1/2 pound andouille sausage cut into bite sized pieces
- 1 medium to large sweet potato peeled
- 6 eggs divided
- 1/2 cup Monterey Jack or part skim mozzarella cheese, shredded
- 2 tablespoons cilantro chopped (optional - for garnish)
- Special Equipment: Spiralizer
Preheat the oven to 375°.
Place the sweet potato in the spiralizer and cut into "noodles". Set aside.
In a large skillet heat the olive oil over medium high heat. Add the onions and saute 2-3 minutes until softened. Add the sausage and cook 3-4 minutes until heated through and very fragrant. Toss the sweet potato with the onions and sausage. Adjust heat to medium or medium low, so it doesn't burn and cover with a tight fitting lid. Cook potatoes until just tender, about 5-8 minutes. Remove from heat and set aside with lid on the pan.
Break 4 eggs into a bowl and whisk to combine.
Spray a medium skillet liberally with cooking spray and heat over medium high heat. Add the eggs to the skillet and cook for 1 1/2 minutes until bottom of the eggs has set. Top the sweet potato mixture evenly over the eggs and gently press them into the runny eggs.
Whisk the remaining two eggs and pour over the sweet potatoes. Sprinkle the frittata with cheese. Cook the frittata on the stove for 3-4 minutes, then transfer to a hot oven. Cook for 5 minutes or until eggs are set, then turn the oven to broil. Broil for 2-3 minutes until the cheese has melted and starts to brown.
Sprinkle the frittata with cilantro and serve.
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