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Sweet Potato & Asparagus Frittata in a big cast iron pan on a white marble counter top next to a basket of eggs
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4.25 from 4 votes

Sweet Potato & Asparagus Frittata with Artichokes & Goat Cheese

This one pan Sweet Potato & Asparagus Frittata with Artichokes & Goat Cheese packs protein, carbs, and healthy fats. Perfect for brunch, meal prep, or a balanced post-workout meal. Gluten free, vegetarian, and paleo and Whole30 friendly.
Course Breakfast
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8 servings
Calories 244kcal
Author Kelly


  • 1 large sweet potato, cubed (4 cups/530 grams)
  • 1 bunch asparagus, roughly chopped (3 cups/340 grams)
  • 1 can (14 ounces) artichokes hearts, drained and quartered
  • 1 1/2 tablespoons avocado oil, divided
  • 1 tablespoon garlic powder, divided
  • 12 large eggs
  • 3 ounces goat cheese (omit for paleo and Whole30)
  • salt and pepper, to taste
  • optional garnishes: avocado, fresh cilantro, hot sauce...


  • Preheat oven to 350 degrees Fahrenheit.
  • Add 1 tablespoon avocado oil to a large cast iron skillet, or oven safe dish, and heat over medium heat. Once pan is hot, add sweet potatoes and cook for 10-12 minutes, stirring occasionally. Add remaining avocado oil and add asparagus, 1/2 teaspoon garlic powder, and salt and pepper. Sauté for 6-7 minutes until asparagus are al dente. Add artichoke hearts to cast iron and stir to incorporate.
  • While the asparagus cooks, whisk the eggs and remaining garlic powder and salt and pepper in a large bowl. Add egg mixture, making sure it distributes evenly. Sprinkle with goat cheese.
  • Let cook for 2-3 minutes until bottom sets. Place in oven and cook for 18-20 minutes until eggs are firm. Cut into 8 pieces and serve with avocado, cilantro, and hot sauce if desired. Enjoy!


Serving: 1piece | Calories: 244kcal | Carbohydrates: 19g | Protein: 15g | Fat: 12g | Fiber: 4g | Sugar: 5g