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Festive Frittata

Imagine this: Thanksgiving is over. It’s Friday morning. The family is just waking up from their post-Thanksgiving food coma. What to do? The answer is simple – morning after BRUNCH! We worked with local company, Duxbury Salt Works to bring you this amazingly easy morning after breakfast frittata. It feeds large groups well, and doesn’t create many dishes. We even created a holiday bundle so you can easily buy all the ingredients here.



  1. Preheat the oven to 350° F
  2. In a medium bowl, whisk together 5 whole eggs and one egg white
  3. Heat a 10”-12” cast iron pan over a medium flame until hot
  4. Add 2 tbsp olive oil and sweet potatoes, season with sea salt and a few turns of freshly ground black pepper, and sauté for 12 minutes, or until almost crisp tender
  5. Add pepper and garlic to sweet potato mixture, and sauté until tender, about 3-5 minutes
  6. Move sweet potato mixture to a plate to cool, wipe pan clean and return to the stove
  7. Swirl remaining olive oil around the pan to coat and pour in egg mixture
  8. Add in cooked sweet potatoes, pepper and sea salt
  9. Sprinkle in the cheese and mix gently to spread the vegetables evenly across the pan
  10. Reduce heat to medium low and cook until the bottom of the frittata is set and the top is still liquidy
  11. Transfer pan to the oven for 9-14 minutes or until the top is set but not browned
  12. Let cool for 10 minutes and garnish with parsley before slicing. Serve warm

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