Sweet Potato Frittata
on Sep 14, 2024
This post may contain affiliate links.
This healthy Sweet Potato Frittata is the perfect balance of rich and comforting flavors. Roasted sweet potatoes, crispy vegan bacon, fresh thyme, and melty cheddar cheese help make this vegetable frittata recipe a delicious option to serve for breakfast, brunch, or dinner!
THIS POST IS A VEGETABLE FRITTATA RECIPE.
Easy Vegan Frittata
I love to make this Sweet Potato Frittata recipe because it’s a hearty, balanced meal with lots of plant-based protein. It starts a savory filling made with crispy vegan bacon, sautéed onions, fresh time, and hearty sweet potatoes. And yes, it’s completely vegan, so it’s a great egg-free breakfast that’s still high in plant-based protein! If you’re wondering how to make a frittata without eggs, it’s actually super easy!
For this plant-based frittata recipe, we’ll use tofu instead of eggs, which means everyone can enjoy this tasty breakfast staple. Simply blend tofu, spices, water, olive oil, and a baking powder to create a smooth and creamy base. Once it’s cooked, the texture will be similar to a cheese quiche, but without the crust.
Best part? You can serve this easy frittata recipe for breakfast, brunch, or even dinner. It’s versatile and hearty enough to make for any occasion.
Looking for more savory vegan breakfast recipes? Check out my Make Ahead Breakfast Sandwiches, this Cheesy Vegan Breakfast Casserole, or these epic Breakfast Burrito Boats!
Ingredients to Make a Sweet Potato Frittata
Making this egg-free vegetable frittata is easy! You’ll just need a few ingredients.
Onions – opt for yellow onions for a sweet and mellow flavor.
Sweet Potatoes – colorful sweet potatoes add vitamins, antioxidants, and fiber to this healthy vegan frittata recipe.
Fresh Thyme – I think fresh is best in this recipe, but you can also use dried thyme. Either way, this tasty herb adds a delicious earthy flavor that can’t be beat!
Tempeh Bacon – Any veggie bacon you like will work. I use LightLife Smokey Bacon, and it can be found in most grocery stores. It’s smokey, with a touch of sweetness, and it adds amazing flavor to this recipe!
Spices – Pantry spices like turmeric, paprika, sage, garlic powder, onion powder, and a pinch of cinnamon give this tasty vegetable frittata a ton of depth and flavor!
Firm Tofu – we can make protein-rich frittatas without eggs! All you need is some firm tofu.
Olive Oil – adds richness and a smooth texture without using eggs.
Vegan Cheddar Cheese – sprinkle on top for the finishing touch!
How to Make a Veggie Frittata
The full recipe can be found on the recipe card below, but here’s a quick overview to give you an idea.
Step One – Cook the Veggies
Roasting the sweet potatoes gives this dish incredible flavor. Simply dice the potatoes, toss with olive oil, salt, and pepper, and bake on a lined cookie sheet for 15-20 minutes while you prepare the other ingredients. Time Saving Tip: I often use leftover roasted sweet potatoes so I can skip this step in the morning!
While the sweet potatoes are roasting, crisp the tempeh bacon in a pan along with the onions and thyme. Then add potatoes and set aside.
Step Two – Make the Base
While that cooks, crumble the tofu into a blender along with the, spices, baking powder, and olive oil. Blend on high until very smooth and creamy. Pause to scrape down the sides as needed.
Step Three – Assemble
Return the pan with the veggies to the stove and dollop the tofu mixture on top.
Use a spatula to mix in the veggies, and then smooth out the top. Sprinkle on the vegan cheddar cheese and cover with a well-fitting lid.
Step Four – Cook
Let the frittata cook on the stove top (no oven necessary!) for about 20-25 minutes or until the frittata is set on top, fluffy in the center, and pulling away from the pan slightly. Then uncover and remove from the heat. Allow the frittata to rest for at least 15 minutes before slicing. This is important because it needs some time to set. During this time, the top will become firmer and the edges will pull alway from the sides of pan, making it easier to slice and serve this frittata.
Yes, you can bake this frittata in the oven, or steam it on the stove top. For baking, set the oven to 350 degrees, and make sure you’re using an oven-save skillet. Bake uncovered for 25 minutes. Then let rest for 15 minutes before slicing.
More Vegan Breakfast Recipes To Try!
- Savory White Bean and Veggie Scramble
- Fluffy Pumpkin Pancakes with Cinnamon Butter
- Brussel Sprout & Ricotta Toast
- 3 Minute Blueberry Milkshake Smoothie
Sweet Potato Frittata
Ingredients
For the Filling
- 2 medium sweet potatoes
- 3 tbsp olive oil
- ½ large yellow onion
- 4 strips tempeh bacon, I use LightLife Smokey Bacon
- 2 tsp fresh thyme , or ½ tsp dried thyme
- pinch of salt and pepper
For the Base
- 1½ blocks firm tofu
- 2 tbsp olive oil
- 6-8 tbsp water
- ½ tsp baking powder
- 1 tsp kosher salt
- ½ tsp black pepper
- ¾ tsp onion powder
- ¾ tsp paprika
- ¼ tsp turmeric
- ¼ tsp garlic powder
- ¼ tsp ground sage
- 1 pinch cinnamon
Topping
- 1 cup vegan cheddar cheese
Instructions
Roast the Sweet Potatoes
- Pre-heat the oven to 400 degrees. Then dice the potatoes into small bite-sized pieces, and toss with 2 tbsp of olive oil. Sprinkle with salt and pepper.Bake on a lined cookie sheet for 15-20 minutes while you prepare the other ingredients. Time Saving Tip: I often use leftover roasted sweet potatoes so I can skip this step in the morning!
Cook the Veggies
- While the sweet potatoes are roasting, place a large frying pan with a lid on the stove and set to medium-high heat. Once warm, add the remaining 1 tbsp of olive oil and add the chopped tempeh bacon. Cook for 3-5 minutes to brown, then add the onions and thyme. Sprinkle with salt and pepper, and cook for 3-5 minutes to soften the onions.
- When the sweet potatoes are fork-tender, add them to the pan with the onions and turn off the heat.
Make the Base
- Drain the water from the packages of tofu, and press each block slightly to remove a little of the excess water. Then crumble the tofu into a blender along with the, spices, baking powder, water, and 2 tbsp of olive oil. Blend on high until very smooth and creamy. Pause to scrape down the sides as needed.Tip: start with 6 tbsp of water and add 1-2 more as needed to blend into a thick and creamy mixture. Every brand of tofu is a little different, so the amount of water may vary slightly.
Assemble
- Set the pan to medium-low heat. Next, dollop the tofu mixture on top, and use a spatula to mix in the veggies, then smooth out the top.
- Sprinkle on the vegan cheddar cheese and cover with a well-fitting lid.
Cook
- Stove-top version: Let the frittata cook on the stove top for about 20-25 minutes or until the frittata is set on top, fluffy in the center, and pulling away from the pan slightly. Avoid uncovering the pan to prevent the steam from escaping while it's cooking. If you prefer to bake it in this oven, see instructions in the notes below.Then uncover and remove from the heat, and allow the frittata to rest for at least 15 minutes before slicing. This is important because it needs some time to set. During this time, the top will become firmer and the edges will pull alway from the sides of pan, making it easier to slice and serve this frittata.
