Fiesta Frittata with Sweet Potatoes, Chicken Sausage and Quinoa
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When Logan and I first started dating, he had just moved into his first solo bachelor pad. I was living in Paris at the time, but when I came back to NYC to visit him, he asked a “favor.” Having basically zero cookware or appliances and no idea what to buy, he suggested that we spend a Saturday afternoon visiting cookware stores together. I’d have free reign to pimp his kitchen.
We hadn’t dropped L-bombs yet, but this proposal almost put me over the edge. It was my fantasy date.
I did a pretty good job of outfitting Logan with the kitchen basics, and when we became roommates a few months later, I happily assumed cookware custody. Needless to say, the collection has grown and changed over the years, but the one thing I never replaced was the non-stick pans. I’ve been using the same Analon set that I picked out back in 2011, and while they have served me well, they’re looking a little worse for the wear these days. The pans are pretty scratched (despite repeatedly reminding Logan that he shouldn’t put them in the dishwasher or scrub them with all his dude strength), and sadly, food regularly sticks to their “non-stick” surface. No bueno.
I was strongly considering upgrading my non-stick arsenal, when an email from the Todd English team miraculously appeared in my inbox. They asked if I’d be interested in testing some of Todd’s cookware, and I enthusiastically agreed—sending a formal email version of “Yes! Yes! A thousand times, YES!”—because a.) I just told you I needed new pans, b.) I am a cookware junkie, and c.) Todd English is a total badass. The latter was the real selling point, as I’ve been a Todd fangirl for years, and The Plaza Food Hall is my happy place.
A set of Todd English Titan pans arrived on my doorstep a few weeks later, and I was pumped. Planning to put them to use stat, I aggressively tore through the packaging and found myself mesmerized by their bright red scalloped exterior. So shiny and festive! I then indulged my inner kitchen nerd by reading through alllll the fun facts about the pans.
As far as cookware literature goes, the instruction sheet was pretty thrilling. The pans have titanium-infused ceramic exteriors, giving them a stain-resistant, scratch-resistant, totally nonstick cooking surface that’s super easy to clean, and they heat up shockingly fast (great news for impatient cooks). The pans also have these little bumps on their interior that promote better browning and easier food release (YASSS), and they’re PFOA & PTFE free. No need to worry about carcinogens and other scary things in yo food! Hallelujah.
Fluffed by all this knowledge, I was itching to get down and dirty with my fancy new Todd pans. Given that I usually turn to non-stick when cooking various forms of eggs, I figured this Fiesta Frittata with Sweet Potatoes, Chicken Sausage and Quinoa would be the perfect recipe to put the 10-inch pan to the test.
GREAT SUCCESS. The trickiest part about frittatas is making sure they can slide easily from the pan, and this one came right out, not a grain of quinoa left behind. It was magical. Thanks, Todd.
Because I love you and I seriously dig these pans, I’m giving away a set of 8” and 10” Todd English Titan fry pans with lids to one of you glorious peeps. All you have to do is subscribe to Domesticate ME! if you haven’t already, and leave a comment telling me your favorite celebrity chef and why. (Entertain me!)
The giveaway will close on Sunday, October 4 at 11:59pm EST. A winner will be chosen at random and announced in next Tuesday’s blog post. Godspeed. The giveaway is now CLOSED.
Whether or not you win this giveaway (I’m pulling for you), you should still work this nutrient-packed frittata into your fall recipe rotation as soon as possible. Yes, there’s a little bit of a time commitment, but it’s nothing crazy (like 45 minutes), and the process itself is totally idiot-proof. You end up with an eggscellent sweet and savory anytime meal that you can then dress up as you please. (FYI, the quinoa sinks to the bottom, which creates a crust-like situation. It’s pretty awesome.)
I like to shower my frittata with cilantro and serve it with salsa verde, but it would be equally delicious with some fresh guac or crema. And since this recipe serves 6-8 and can be served warm or at room temperature, it’s the perfect brunch dish for a crowd. Margaritas and/or frosty cervezas encouraged.
Fiesta Frittata with Sausage, Sweet Potatoes and Quinoa: (Serves 6)
Ingredients:
1 medium sweet potato, cut into ¾-inch cubes (roughly 2 cups cubed sweet potatoes)
½ medium red onion, chopped
1 tablespoon plus 1 teaspoon olive oil, divided
Kosher salt
1 teaspoon smoked paprika
¼ teaspoon ground cumin
12 large eggs
¼ cup half and half
6 ounces chicken sausage, diced (I used chicken chorizo, but you can use any variety you like.)
2 cloves garlic, minced
¾ cup cooked quinoa
4 ounces goat cheese, crumbled
For serving: (optional, but recommended)
½ cup cilantro leaves, finely chopped
Salsa verde (I used store bought, but if you want to go the homemade route, Rick’s recipe is great.)
Preparing your Fiesta Frittata with Sausage, Sweet Potatoes and Quinoa:
-Pre-heat your oven to 375 degrees. Line a baking sheet with parchment.
-Place the sweet potatoes and onions on the prepared baking sheet. Drizzle with 1 tablespoon olive oil. Sprinkle with a good pinch of kosher salt, smoked paprika, and cumin. Toss to coat.
-Roast for 20-25 minutes, stirring once halfway through the cooking time, until the sweet potatoes are tender and lightly browned. Reduce the heat to 350 degrees.
-Meanwhile, place the eggs, half and half, and a good pinch of salt in a large bowl, and lightly beat with a fork until the whites and yolks are just combined–don’t overbeat the eggs, peeps. Briefly set aside. (Sorry I forgot to photo this. I’m hoping you know what beaten eggs look like?)
-Heat a 10-inch non-stick skillet or sauté pan over medium heat. When hot, add the sausage and cook for 5-6 minutes until lightly browned.
-Add the garlic, and cook for 1 minute until fragrant. Stir in the roasted sweet potatoes and onions, and the cooked quinoa.
-Pour the eggs into the pan.
-Transfer the frittata to the oven and cook for 10 minutes until the eggs are just beginning to set, but are still runny on top. Remove the frittata from the oven and sprinkle with goat cheese.
-Return the frittata to the oven and bake for another 10-15 minutes until the frittata is just set. You’ll want to keep a close eye on it! Every oven is a little different, and you really don’t want to overcook the eggs. At this point your frittata is ready to serve, but I like to pop mine under the broiler for a minute to get it lightly brown on top.
-Slice the frittata and serve warm or at room temperature.
-Garnish with cilantro and serve with salsa verde if you’re feeling festive.
Ingredients
- 1 medium sweet potato cut into ¾-inch cubes (roughly 2 cups cubed sweet potatoes)
- ½ medium red onion chopped
- 1 tablespoon plus 1 teaspoon olive oil divided
- Kosher salt
- 1 teaspoon smoked paprika
- ¼ teaspoon ground cumin
- 12 large eggs
- ¼ cup half and half
- 6 ounces chicken sausage diced (I used chicken chorizo, but you can use any variety you like.)
- 2 cloves garlic minced
- ¾ cup cooked quinoa
- 4 ounces goat cheese crumbled
For serving: (optional, but recommended)
- ½ cup cilantro leaves finely chopped
- Salsa verde I used store bought, but if you want to go the homemade route, Rick’s recipe is great.
Instructions
- Pre-heat your oven to 375 degrees. Line a baking sheet with parchment.
- Place the sweet potatoes and onions on the prepared baking sheet. Drizzle with 1 tablespoon olive oil. Sprinkle with a good pinch of kosher salt, smoked paprika, and cumin. Toss to coat. Roast for 20-25 minutes, stirring once halfway through the cooking time, until the sweet potatoes are tender and lightly browned.
- Reduce the oven temperature to 350 degrees.
- Meanwhile, place the eggs, half and half, and a good pinch of salt in a large bowl, and lightly beat with a fork until the whites and yolks are just combined. (You really don’t want to overbeat the eggs, peeps.) Briefly set aside.
- Heat a 10-inch non-stick skillet or sauté pan over medium heat. When hot, add the sausage and cook for 5-6 minutes until lightly browned. Add the garlic, and cook for 1 minute until fragrant. Stir in the roasted sweet potatoes and onions, and the cooked quinoa.
- Pour the eggs into the pan. Transfer the frittata to the oven and cook for 10 minutes until the eggs are just beginning to set, but are still runny on top. Remove the frittata from the oven and sprinkle with goat cheese.
- Return the frittata to the oven and bake for another 10-15 minutes until the eggs are just set. You’ll want to keep a close eye on it! Every oven is a little different, and you really don’t want to overcook your frittata. At this point your frittata is ready to serve, but I like to pop mine under the broiler for a minute to get it nice and brown on top.
- Slice the frittata and serve warm or at room temperature. Garnish with cilantro and salsa verde if you like.
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Do you not count as my favorite celebrity chef?
Bobby Flay because I loved watching him on Iron Chef and I like the Southwest flavors.
Julia Child is the queen of celebrity chefs in my book. She changed the lives of home cooks before the Food Network and blogs were born! I’m sure she would have loved your blog, Serena 🙂
My favorite celebrity chef is Dan Akroyd as Julia Child because, really, you should always save the liver…
It’s so hard to narrow down one favorite cook but when reflecting on where I go when I’m too lazy to be creative with my meals on my own, I realized I always turn to you! The recipes are always fun and fast plus the stories you include are great entertainment! Thanks for sharing!
Olives by Todd English is one of my favorite Vegas restaurants! I think my favorite celeb chef is Gordon Ramsey, I love watching him yell at people for f’ing up risotto/scallops/beef Wellington.
Gordon Ramsey. I loved it when BBC America would show his old “the F word” and Kitchen Nightmares UK version.
Ok so it would be amazing to come home every night from work to Bobby Flay grilling up some dinner but Serena you are my fav chef. I make your recipes at least 3x a week (currently sipping a cider Rita) and they are freakin AMAZ. It’s gotten to the point where I frantically get excited talking about this amazing meal/cocktail recipe and my (jealous) family/friend will roll eyes and say let me guess a domesticate me recipe.
Anyway, totally making this frittata this week and fingers crossed I get to win this I totally need a cookwear upgrade! Happy Fall, cheers!
Ina! Ever since she told me to leave the oven slightly ajar after cooking sweet potato fries to get them extra crispy. Life changing. I’ve been known to tell people my deepest desire is to have a sleepover party with her where she lets me pick the menu. We’d stay up until midnight and giggle over espresso brownies.
My favourite celebrity chef is James oliver because he has a similar style to you making his food fast, fun, healthy and tasty without any pretentious foams or jus
My favorite is Ree Drummond, because she seems like someone you could hang out with drinking iced tea on the porch with kids and dogs running around, and she’d feed you REALLY well! (and teach you how to make good things with lots of patience!)
I also like Aaron Sanchez….his recipes are THE YUM.
I subscribed. I like Emeril Lagasse because I love New Orleans and their food! And he’s pretty cool, too!
Digicats {at} Sbcglobal {dot} Net
I love Lidia Bastianich and the simplicity of her dishes; anything with pasta, veggies, and marinara inspires me. I also enjoy how she shares her family history and food experiences with the dishes she prepares.
Ina Garten, no question. I feel like she really makes recipes easy enough for an average cook that make said cook look like a superstar (like her scallop and celery root puree recipe–it’s literally magic.)
This looks delicious and my favorite chef is Todd Enghish!
This sounds soooo good! Of course my favorite celebrity chef has to be Todd English!
That’s a tough one. I think Rick Bayless because I love Mexican food. I also liked Deborah Madison’s cookbooks in the moments that I dream of becoming a vegetarian (I love hamburgers too much!) Thanks for the giveaway!
I commented on the first day – yet I don’t see my post! I picked as my all time fave Serena Wolf!! I have made more dishes from your webite than from any other! You get me excited about cooking – I’d rather make cocktails (which I love that you do those too)! Thanks for educating me and for the best damn chicken ever!! Debby Dunn Dbl D
You are technically a celebrity, right? 😉
For real though- you are awesome and I tell everyone about your blog- AND how amazing you are for emailing me some food blog tips for beginners!
“SHE EMAILED ME BACK! My food blog lady actually emailed me!! OMG!!!”
I don’t have a television, so I don’t actually know very many celebrity chefs. I do, however, love food blogs and I love yours. 😉 Thanks for the giveaway!
paula deen because she is a bad girl
Meh, not that into professional chefs. More into cookbooks. Gotta love King Arthur Flour 200th anniversary 🙂
Choosing a favorite celebrity chef is like choosing a favorite child, nearly impossible, but for the sake of non-stick pans, I’ll admit that Ina Garten is the ultimate woman, the beyonce of the kitchen, the queen of the hamptons and ruler of all things “make it ahead.” Jeffrey is lucky to have her along with her roast chicken that she makes on Friday nights. So majorly #blessed to be going to her book tour appearance next Wednesday!
Michael Caines and Todd English. I have had the good fortune to meet them both in my adopted city, Abu Dhabi, where I am a foodie, food reviewer and food writer.
I have to say they are both the nicest guys. I have interviewed a lot of celebrity chefs and there are not too many that I would like to have a beer with or work alongside in the kitchen, but what I wouldn’t give for a quick masterclass with these two followed by a beer on the terrace where they can tell me everything about themselves. Their food is ingeniously simple. I would kill to be able to cook like that.
Curtis Stone – that accent!! And I love the healthy recipes!
This looks incredible. Can’t wait to try it. My fave Celebrity Chef is Rachel Ray….she can make great food with minimal ingredients…but she can’t toast bread! LOL I love to cook but because of my health, I cannot spend all day in the kitchen, therefore quick and easy and delicious is the way to go for me, so Rachel is my Food Hero.
Alex Guarnaschelli – (a) She is a total badass and (b) We share a mutual love of Rawley’s in Fairfield.
Long time reader/subscriber, first time commenter! I used to watch The Food Network all. the. time. Seriously. But, it makes me crave unhealthy foods so I gave it up – along with the accompanying celebs. So, now I get *only* healthy input and I have to say, YOU, my dear, are my current fave. ♥ anyone who can make me laugh and you do that, on the reg. xo ps Pick me! I won’t tell!
Um, obvs Julia Child, because if you’re on a desert island and all you have is a fork, a tomato, and a blowtorch…. perfectly peeled tomahtoes. And, everything in life can have drama if it’s done right- even a pancake.
My favorite celebrity chef is absolutely Ina Garten. I could probably write an entire dissertation on the reasons but the TL;DR version is that she worked in nuclear policy at the White House and I also work in government (not the WH though). I feel like we could connect talking policy over a bottle of perfectly chilled *good* white wine. Also, @DrunkInaGarten on Twitter is my fave.
And I subscribed to your blog 🙂
I am incredibly obsessed with Gordon Ramsey. Masterchef, Hell’s Kitchen, etc. etc. etc., I love his accent, his bad ass attitude, but most of all I love how his sassy-ness drops on a dime once he tastes something of culinary perfection.
My favorite celebrity chef if Bobby Flay. I love southwestern foods which is his specialty. Plus he’s such a cutie! 🙂
I subscribe via feedly, and my favorite celebrity chef would have to be Alton Brown. I don’t follow many celebrities, but he’s one of the few!
Obviously, YOU are my favorite celebrity chef! A) Because the recipes you come up with are delicious, B) because your blogs is highly entertaining and makes me laugh out loud and C) because you’re going to give me two non-toxic, designer fry pans:-)
I like Rick Bayless (maybe because I married into a family of Mexicans)? His black bean and carne asada con rajas are our “go to” company dishes. Plus, I like that he is a gringo who mastered Mexican cooking. I am trying to make my husband’s grandmother proud. While she was alive, we communicated through food.
I don’t watch too many cooking shows, but I watch The Chew sometimes and I like Daphne Oz because she always comes up with good vegetarian recipes.
kellywcu8888ATgmailDOTcom
My favorite celebrity chef is you, yes you Serena because you are funny and make some hot kick-ass food and libations. I cook from your blog a few times a week and my family is now known to say “is this another recipe from that weird cooking lady”
My favorite celebrity chef is you, yes you Serena because you are funny and make some hot ass food. I cook from your blog a few times a week and my family is now known to say “is this another recipe from that weird cooking lady”
I really like Michael Symon because he is from Cleveland, has a great sense of humor, and is very creative in the kitchen!
WOW – I’m jumping on the Ina bandwagon!! She rocks as does her recipes. Great straightforward food that is beautiful as well! She sure knows how to make entertaining look effortless!
Alton Brown all the way! Weird story: I once had to film board an episode of Good Eats for a class. Essentially, we had to watch an episode of Good Eats and sketch out the various “scenes”. This, of course, necessitated watching the episode more than once. You reach a deep understanding about a person when you watch them bake cookies over and over and over again, Groundhog Day style.
As an aside: your recipes are AMAZING and you’ve really sparked my interest in learning how to cook more than just veggies and rice. I have made your Mediterranean fauxtisserie chicken tacos and caprese quinoa bake more times than I should probably admit.
Honestly, Rachael Ray totally sparked my foodie bug back in 2001 at age 11 with 30 minute meals. I used to watch that for obscene amounts of time when I’d fake sick and stay home. Now, Ina. ALWAYS Ina. Not only are her recipes hella dank, she and Jeffery are the cutest.
I love Alton Brown. Good Eats taught me so much!
Anthony Bourdain because he says exactly what he is thinking and eats and drinks whatever he wants, wherever he wants. I wish I had his metabolism because I am pretty sure every day is no calorie Sunday for him. He also gets to travel the world with his friends and eat food, did someone say “DREAM JOB”!
#1 Ina Garten because she’s classy AF, her and Jeffrey are the cutest couple alive, and she’s no bullshit if a recipe is indulgent unlike some of her celebrity chef counterparts who act like 3 lbs of sour cream is a nutritious ingredient
#2 Anthony Bourdain because I don’t know if I want him to teach me jiu-jitsu, cook french food and drink beers together or get him naked on the set of Parts Unknown – maybe all?
CONGRATS, LADY!!! You are the lucky winner of a fancy new set of pans!! Would you mind clicking on “Contact Me” and shooting me an email with your mailing address when you have a chance?
Done!! So excited to use them, thank you!!!
Ina because Jeffrey.
Ok so Chrissy Teigen is not your typical trained celebrity chef but she is definitely my favorite to follow. Like you, Serena, she’s sassy, good humored, and no-holds barred for her love of food. Especially comfort food and bacon. And how does she maintain her model figure at the same time? She’s basically my Wonder Woman. Seriously can’t wait for her cookbook to come out in April!
I love watching Bobby Flay only to torture my roommate, who has despised him ever since his role on Entourage. But in all honesty, I really dig Alton Brown’s nerdy vibe. I enjoy how educated he is (or pretends to be) and that he understands the science behind food. Also, word on the street that he is kind-of an asshole and that makes me think we would get along in real life!
I have to go with Eric Ripert because really….he is just the man. He is French. He is uber-talented. His best friend is a badass (Anthony Bourdain). He has great hair. His shows are entertaining. And that accent is oh-so-sexy!!
Love Ina…and you of course!
Are you considered a celeb yet?! If not, Ina Garten for sure. Aside from making amazing food, she’s super awkward on TV which makes for some top notch entertainment.
After making the sweet potato soup last week (success!), I’m really getting into the whole sweet potato thing…in the interest of saving money, I’ve also been itching to try out new brunch recipes, so this one is obvi a must. I’m really paranoid about eating goat cheese because I’m pregnant (even if heated), any other cheese recommendations?
Also, Ina is obvi my favorite…her life just looks magical.
AH! Congrats on the pregnancy!!! I’ve made this many times with Monterey Jack, and it’s awesome. (Also, so glad you’re getting on board the sweet potato wagon.)
Rachel Khoo (My Little Paris Kitchen) – have you seen the size of the kitchen she cooks in ???!!! An inspiration for all of us who don’t yet have our dream homes. She also featured my favourite crepe man in Le Marche des Enfants Rouges in Paris.
Is it awful to say that I don’t have a favorite celeb chef? I wish I did, so I could join in the conversation, but I barely recognize the names of those who are celebrity chefs for me to even know that they’re chefs! I’ve eaten at Wolfgang Punk’s restaurant in Orlando, so I guess I’ll throw my vote that way, what with the name recognition and all. 🙂
Ina, because 1. chick loves to throw a party but acts so casual about it 2. Jeffrey. Just Jeffrey
Well, if my husband were to answer he would say Giada De Laurentiis for two obvious reasons… Personally, I love Duff Goldman.
Yahoo! back on track here. Have had zero success accessing your site Serena, then this morning…bingo! I’ve tried every which-way to contact you being unable to do so. Not sure what happened, but it’s been months since being able to read this blog…and now I’m in again.
I’d have to say Mario Batelli is my favorite chef. He’s just so darn smart and I love all the big words he uses, like lugubrious, for instance, and the fact that he’s bilingual only adds to his huge appeal to me. Nothing like a smarty pants chef that educates you while you’re poaching eggs!
Ina Garten, because she is queen and can pull off a chambray button-down like nobody’s business.
As a citizen of the great city of Memphis, I can’t help but be obsessed with Kelly English. He has put Memphis on the foodie map with his two unbelievable restaurants, Restaurant Iris which is as swanky as it is delicious, and my personal favorite, the Second Line, a Cajun meets dirty south cuisine joint with The rowdiest most delicious brunch imaginable! His creativity meets execution in a way that few chefs can. His food is as much about fun as it is about flavor. My personal favorite dish, entitled ” Who you trying to get crazy with ese?” It’s something you, Serena, would die over! It is a small skillet filled with shredded chicken thighs, black beans, cheese, sunny side up eggs, and jalapeños, guacamole and chips. Yay for Kelly English and for Todd English cookware!
i like rick bayless for his food, tony bourdain for his sense of humor, and nigella lawson for her oh-so-soothing voice. it must be said that although i adore so many chefs, there are equally as many that i can’t stand. 🙂