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Cheesy Butternut Frittata

The flavors in this frittata are sweet, savory, cheesy, and delicious. Not only is it yummy, but you’ll be feeding your body lots of vegetables and getting protein from the eggs! I know you’ll be making this recipe more than once!
Course Breakfast
Cuisine Vegetarian
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8


  • 1 large  sweet potato peeled and grated
  • 1/2 cup grass fed butter
  • 1/2 yellow sweet onion, diced
  • 1/2 cup mushroom
  • 2 cups spinach
  • 1 package Veggie Noodle Co Butternut Squash Noodles
  • 1 cup raw cheddar cheese grated
  • 6 pasture raised eggs
  • 1/4 tsp cinnamon
  • 1/4 tsp red pepper flakes optional
  • salt and pepper to taste
  • spray coconut oi


  1. Preheat oven to 350. Peel and grate sweet potato and remove moisture with paper towels, place in a bowl.
  2. Melt butter and add half of it over sweet potatoes, mix to coat.
  3. Place a piece of parchment paper at the bottom of your springform pan and coat with a layer of spray coconut oil.
  4. Press sweet potatoes in the bottom of the springform pan to make a “crust”.
  5. Bake sweet potatoes for 15 min at 350 until firm, like a crust.
  6. Saute spinach, mushrooms, and onion in a skillet, place to the side.
  7. Place spiralized noodles in a bowl with the rest of the butter. Add salt, pepper, and cinnamon, mix to coat.
  8. Crack 6 eggs into a bowl and add cheese, salt, pepper, and red pepper flakes. Whip together.
  9. Add the onion, mushroom, and spinach layer over the sweet potato crust.
  10. Add the spiralized noodles over the onion, mushroom, spinach layer.

  11. Pour egg mixture over the frittata and make sure the eggs are evenly distributed throughout the dish.

  12. Bake at 350 for 30 min. The eggs will cook and fluff up.

  13. Serve with a side salad or slaw.