Spinach and Caramelized Onion Frittata with a Sweet Potato Crust

Spinach and Caramelized Onion Frittata with a Sweet Potato CrustI love eggs. It doesn’t have to be breakfast for me to enjoy them. They are such an easy, fast protein source, so easy to always have on hand, you don’t have to defrost them, and they are so versatile. I often hard boil eggs for snacks or to add to salads for lunches, and poached eggs are a weekend staple. They are certainly one of the foods I eat the most often.

Last week marked the end of Ramadan in Malaysia. At the end of a month of fasting, Hari Raya marks the breaking of the fast, and is the celebration equivalent of Christmas here in Malaysia. Since there are so many holidays, a lot of businesses run as usual through them. The grocery stores, in my memory, have always been open on holidays.

Except Hari Raya! I will have to inscribe that in my memory for next year. It’s hard to keep all these holidays straight– there’s still Christmas, which is widely celebrated here, and Chinese New Year, another huge holiday, and the behaviors of traffic and businesses will be slightly different for each.


So, when you can’t go grocery shopping because it’s a holiday, you use the eggs in your fridge and make a frittata. And sweet potatoes, because there are always sweet potatoes in the vegetable drawer, right? Onions? –check! Frozen spinach? –check! Now we’re talking.

I’ve made frittatas like this in the past. At first I thought it would be like combining the hash browns and eggs. And it is! It doesn’t get crispy like hash browns (but sweet potatoes don’t get very crispy anyway), but it’s a beautiful way to showcase your egg masterpiece.

Spinach and Caramelized Onion Frittata with a Sweet Potato Crust

I added a bit of parmesan, and it truly was a masterpiece.

Alex has gotten quite used to living with a food blogger. Although he had been waiting until– basically lunch time– to get his breakfast, he still knew it would be photographed before we sat down to eat.

I was merciful, and after snapping a few shots of the whole thing, we sat down and had breakfast– but I had to slow him down so I could still take photos of individual pieces before the whole thing was gone.

Spinach and Caramelized Onion Frittata with a Sweet Potato Crust

The slices come out so beautifully, this would be a perfect brunch dish. It could even be made the day before, and reheated.

I’m also thinking this would be great for Sunday meal prep– with a bit of fresh spinach and tomato, it would make a great lunch, and it keeps for 3 days in the fridge.

5.0 from 5 reviews
Spinach & Caramelized Onion Frittata with a Sweet Potato Crust
Prep time
Cook time
Total time
A perfect savory breakfast dish that would be equally good for lunch or dinner. Made with ingredients that are easy to keep on hand!
Serves: 4
Sweet Potato Crust
  • 1 teaspoon olive oil
  • 1 large sweet potato
  • sea salt & freshly ground black pepper, to taste
  • 2 teaspoons olive oil
  • 1 red onion
  • sea salt, to taste
  • 8 large eggs
  • ½ cup frozen spinach, thawed (or 2 cups fresh spinach)
  • ⅓ cup shaved or grated parmesan
  • ½ teaspoon italian seasoning
  • ¼ teaspoon sea salt
  • freshly ground black pepper, to taste
  1. Preheat oven to 425ºf.
  2. Shred the sweet potatoes (peeling the sweet potato first is optional). I do this in my food processor, and it takes seconds.
  3. Coat the bottom of a baking dish with 1 teaspoon olive oil.
  4. Add the sweet potatoes, and lightly season with sea salt and black pepper.
  5. Cover tightly with foil, and bake for 30 minutes.
  6. While the sweet potatoes are baking, thinly slice the onion, and add it to a frying pan with 2 teaspoons of olive oil. Cook over medium low heat, stirring occasionally, until the onions have softened. Season with sea salt. If they seem dry, rather than adding more oil, add a few tablespoons of water. Set aside when the onions are very soft and caramelized.
  7. Beat the eggs, and mix in thawed spinach (or chopped fresh spinach), parmesan, and spices.
  8. When the sweet potatoes have finished cooking, remove the baking dish, and let cool for 5 or 10 minutes.
  9. After it's cooled down a bit, loosen the foil. Use a dish towel to protect your hand from the heat, and compress the sweet potatoes to form a crust. I allowed mine to cool for a bit longer so that I could form the crust up the sides of my baking dish as well, and make the crust more uniform across the bottom-- hard to do when it's very hot!
  10. Once the crust has been formed, add the egg mixture. Top the egg mixture with caramelized onions.
  11. Cover the dish tightly with foil, and bake at 425ºf for another 20 minutes.
  12. Remove the foil, and lower the oven temperature to 320ºf. Bake for another 10-15 minutes, depending on your oven, until the eggs are firm in the center.
  13. Sprinkle with extra parmesan.
Sub any type of vegetables for the spinach and caramelized onion. I also love to add bell peppers, broccoli, and mushrooms into my egg bakes.

I haven't tried it, but I bet white potatoes would also be good-- just not as pretty!

Spinach and Caramelized Onion Frittata with a Sweet Potato Crust

Other Savory Egg Breakfasts:



    • says

      Onions make me cry too! But they are so good cooked like this. I cut about half an onion, then wash the cutting board and walk away for a minute before I can cut the other half! It’s terrible! :)

      • Hauser says

        Throw the onion in the freezer for 10-15 minutes before you cut it. It will help with the crying.
        Or wear swimming goggles – but you will look goofy.

  1. Anna D says

    Hello! Could you press out the uncooked sweet potatoes into a crust first, then back them like that? Or is it necessary for you to press them out after they’re cooked/hot? Thank you! I’m planning to make this for tomorrow!

    • says

      Hello Anna– I have made it both ways! The sweet potatoes need to cook quite a bit longer than the eggs. If you try to press them down while they’re raw, they don’t stick together, and when you pour the egg over, it gets cooked into the potato– like the potatoes are part of the filling, rather than a crust. If you’d like the sweet potatoes to form a crust and the eggs to cook on top, then yes, you need to press the potatoes down after they are cooked. I let mine cool for about 10 minutes before doing that, but I usually am cleaning or doing other things in the kitchen during the process, so don’t mind waiting!

  2. Ginger says

    could you use this crust for making a sweet potato pie or pumpkin pie?
    How would this work since the sweet potato pie needs to cook a while?

    • says

      I am not sure I would use it for a sweet pie crust. It’s sort of like having hash browns with your eggs. If you’re looking for a gluten free or grain free pie crust, maybe try one made with almond flour or coconut flour?

  3. Lyzel Jenkins says

    I made this tonight, it was fantastic. I went crazy on the seasoning of the crust (but Im glad I did), I added Cayenne Pepper, Paprika, and some Garlic Powder with the Salt and Pepper to the Sweet Potatoes. For the Egg mix, I threw in some Cherry Tomatoes, 1/4 cup of Cream, and topped it with my homemade picked Jalapenos.
    It was so delicious. Will be keeping this one.
    I cant wait to try and make some kind of dessert with the crust idea. I love it

    • says

      Lyzel, Thanks so much for telling me this! All the spices you added sound incredible. I’d love to try it that way. And pickled jalapenos are such to make everything better!

      I’ve had another reader asking about using it in a sweet recipe– maybe that’s worth a try!

    • says

      Hello Anne,

      I am sure you could! I am not sure how it would change the cooking time. I also probably wouldn’t add the spinach if I were using just egg whites, because they tend to get more watery than whole eggs. If you try it and it works, please let me know!

  4. says

    I CANNOT wait to try this! I’ll be using kale instead of spinach as that’s what I have on hand, and will probably try to use a mix of whole eggs and egg whites, but this looks incredible!!

    • says

      Thanks for letting me know Leslie! It’s a great dish– I would love to use kale, but it isn’t easy to get where I am living :) Tell me how it turns out with egg whites!

  5. Karla says

    This looks delicious, I’m excited to try it! Do you have any suggestions for how to prepare the sweet potatoes if I don’t have a food processor?

    • says

      Hi Karla! This is a really popular recipe. I just use the food processor to shred the sweet potatoes– but any grater will work fine! It works better if the potato is in thicker shreds. Let me know how it works for you!

  6. Lauren says

    Im going to make this for my friends brunch at her bachelorette! Question: did you use a tart dish or a full pie dish?

    • says

      I used a tart dish when I made this– the one I baked this in was 12 inches in diameter. You might need to adjust the sweet potato if you use a smaller one. I hope you enjoy! :)

    • says

      Hi Christina! Yes– and I should add them to this post since it’s a frequently asked question! Two options- one is to just make it ahead and reheat it (we actually love eating this cold). The other option is to make the sweet potato crust ahead, and actually, the egg mixture and caramelized onions can be made ahead also, and then assemble and bake right before you need it. I will let you know when I have the new post up with better instructions for this popular recipe!

        • says

          Yes Christina, I think 350 is a good temperature- I imagine it would take a bit longer that 10 minutes, maybe 20– just be careful not to dry it out while reheating. I would wrap it tight in foil.


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe:  

CommentLuv badge