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
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Preheat the oven to 375°.
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Place the sweet potato in the spiralizer and cut into "noodles". Set aside.
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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.
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Break 4 eggs into a bowl and whisk to combine.
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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.
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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.
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Sprinkle the frittata with cilantro and serve.
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I looove the sound of this. I do not have a spiralizer but seriously need to get one asap! Love the idea of spiralizing the sweet potato for the frittata allowing it to cook faster too!
You could also shred the sweet potato on a box grater – That would work.
I just shouted to my OH, “WE NEED A SPIRALIZER STAT!” I am a sweet potato nut, and love new ways of incorporating it into my diet. Now I’m off to buy a spiralizer. Gonna make this today for brunch!
Glad you like it Mica! Enjoy!
This looks like the way to start a day on the right foot!
I’m glad you approve, Sara!
Ooo I don’t have a spiraliser but so I so want one now! What an inventive and tasty looking recipe 🙂
Thanks, Jo! I would recommend using a box grater to shred the potato if you don’t have a spiralizer.
This frittata is gorgeous! Such an awesome combination of ingredients! Love the sound of the sausage with the sweet potatoes! Mmm, Mmm, Mmm. Great recipe! 🙂
Thanks so much for saying so!
Now that I am looking carefully at your images this spiralizer cutten potatoes give a different dimention to the frittata’s texture. It looks super!
If you’re a frittata fiend (like me) it’s a good one. Indulgent, but not an over-the-top, can’t-move-for-the-rest-of-the-day food bomb!
Seriously? How could I not think about using a spiralizer for potatoes… Great Idea haha this looks fantastic! think I’ll try it soon!
I know! It’s like a “D’OH” moment!
Such a yummy frittata and so many great ingredients that I love sausage, potatoes…yum!
We enjoyed it. Hope you do too!
Um… Yum! I love a good frittata!
Thanks, Sara!
Lisa, this looks delicious. I love a fritatta and my favorite sausage is andouille. This is just a perfect breakfast or brunch dish.
Thanks, Peter! Itgoes great with a Bloody Mary!
This looks fantastic and so easy to make. I’d go for a vegetarian version though, but man I bet it tastes amazing.
We do vegetarian frittatas all the time – there may be some vegan-esque sausages that you could use!
Absolutely delicious!
Did you make it Mari?