Rose Mary Mogan


I decided to add a bit of fiber to our Sunday Brunch menu by using sweet potatoes in our frittata. It was a tasty combo of veggies combined with sharp cheddar & mozzarella cheese, & was very good. I served it with Arkansas Rind on Slab Bacon that I purchase from the C & B Market in Wabbaseka, Ar. I always bring some back each time I visit the Pine Bluff, Ar. area, & in my opinion they sell the tastiest Smoked Flavored Bacon you could buy any place.

Not only did the cheeses in this dish give it a great flavor, but we truly enjoyed the comforting taste of this Brunch idea.

pinch tips: How to Cook Scrambled Eggs




4-6 OR MORE depending on portion size


20 Min


25 Min




6-7 small
yukon gold potatoes cubed, (about 3 cups) peeled or not as desired
1 1/2 c
sweet potatoes,(about 3 small) peeled & cubed
1 large
vidalia onion, chopped
1 medium
yellow onion, chopped
1 large
red bell pepper,chopped
1 large
green bell pepper, chopped
2 medium
jalapeno peppers, seeded & chopped remove veins
6 clove
garlic, minced
1 1/2 c
sharp cheddar cheese shredded
1 c
mozzarella cheese, shredded
salt & pepper as desired
3 Tbsp
olive oil or canola oil
mini sweet peppers, chopped
8 large
eggs, room temperature
1/2 c
heavy whipping cream

Directions Step-By-Step

Prep all the veggies first .These are most of the main ingredients for the recipe except the sweet potatoes. Preheat the oven to 350 degrees F.
Add the eggs to a medium size bowl, pour in heavy whipping cream and add salt and pepper as desired, beat till blended together. Then add in 1 cup each of cheddar and mozzarella cheese shreds, beat till blended together. Set aside till needed.
Peel, cube and wash the potatoes. Heat oil in a large skillet till hot, I used a 16 inch skillet. Once oil is hot add in the cubed potatoes, and cook until potatoes are tender, then remove from skillet to a platter.
Now add in the remaining veggies and minced garlic to the same skillet, adding additional oil if needed.
Saute pepper mixture until transparent and tender, stirring as needed, about 5-7 minutes or so. Add the potatoes back into skillet with other veggies. Stir till blended together. NOTE: Because I only used 8 eggs, I removed some of the cooked veggies to serve on the side with the frittata, because the egg mixture would not have adequately covered ALL of the veggies.
POUR BEATEN EGGS OVER THE COOKED VEGGIES. Allow to cook over medium high heat until eggs are almost set around edges of skillet and on top. Then top with remaining half cup of shredded cheddar cheese just before going into oven, and place in preheated 350 degrees oven and allow to cook for 6-8 minutes until eggs are completely set. Remove from oven and top with additional chopped veggies if desired.
Then cut and serve while still hot, I served the remaining cooked veggies along side the frittata. This was a great morning brunch idea, for both my husband & I.

About this Recipe

Course/Dish: Breakfast Casseroles, Eggs
Main Ingredient: Eggs
Regional Style: American