Sheet-Pan Sweet Potato and Poblano Frittata
By America's Test KitchenPublished on October 18, 2025
Time
1 hour 5 minutes
Yield
Serves 6
Ingredients
1 pound sweet potatoes, peeled and cut into 1‐inch pieces1 small red onion, sliced thin1 poblano pepper, stemmed, seeded, and cut into 1‐inch pieces1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided1 teaspoon plus pinch table salt, divided10 large eggs ¼ cup whole milk 2 garlic cloves, minced½ teaspoon ground cumin ¼ teaspoon ground coriander ¼ teaspoon plus pinch pepper, divided⅛–¼ teaspoon cayenne pepper 8 ounces pepper Jack cheese, shredded (2 cups)1 tablespoon lime juice ½ teaspoon Dijon mustard ½ teaspoon honey 4 ounces (4 cups) baby arugula 1 cup cilantro leaves 3 radishes, trimmed and sliced thin
Before You Begin
You'll need a 13 by 9-inch quarter sheet pan for this recipe.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Spray bottom and sides of small rimmed baking sheet with vegetable oil spray. Toss 1 pound peele sweet potatoes, cut into 1–inch pieces; 1 thinly sliced small red onion; 1 stemmed, seeded, and chopped poblano pepper; 1 teaspoon extra-virgin olive oil; and ¼ teaspoon table salt together on prepared sheet, then spread into even layer. Roast until sweet potatoes are tender, 20 to 25 minutes, stirring halfway through roasting.
- Whisk 10 large eggs, ¼ cup whole milk, 2 minced garlic cloves, ½ teaspoon ground cumin, ¼ teaspoon ground coriander, ¼ teaspoon pepper, ⅛–¼ teaspoon cayenne pepper, and ¾ teaspoon salt in bowl until thoroughly combined and mixture is pure yellow. Stir in 8 ounces shredded pepper Jack cheese, then pour over roasted vegetables on sheet. Bake until frittata has puffed and eggs are just set, about 15 minutes.
- Meanwhile, whisk 1 tablespoon lime juice, ½ teaspoon Dijon mustard, ½ teaspoon honey, remaining pinch salt, and remaining pinch pepper together in large bowl. Whisking constantly, slowly drizzle in remaining 2 tablespoons oil until emulsified. Add 4 ounces (4 cups) baby arugula, 1 cup cilantro leaves, and 3 trimmed and thinly sliced radishes and toss to combine.
- Let frittata cool for 10 minutes. Cut frittata into pieces and serve with arugula salad.
Time
1 hour 5 minutesYield
Serves 6Ingredients
1 pound sweet potatoes, peeled and cut into 1‐inch pieces
1 small red onion, sliced thin
1 poblano pepper, stemmed, seeded, and cut into 1‐inch pieces
1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided
1 teaspoon plus pinch table salt, divided
10 large eggs
¼ cup whole milk
2 garlic cloves, minced
½ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon plus pinch pepper, divided
⅛–¼ teaspoon cayenne pepper
8 ounces pepper Jack cheese, shredded (2 cups)
1 tablespoon lime juice
½ teaspoon Dijon mustard
½ teaspoon honey
4 ounces (4 cups) baby arugula
1 cup cilantro leaves
3 radishes, trimmed and sliced thin
Ingredients
1 pound sweet potatoes, peeled and cut into 1‐inch pieces
1 small red onion, sliced thin
1 poblano pepper, stemmed, seeded, and cut into 1‐inch pieces
1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided
1 teaspoon plus pinch table salt, divided
10 large eggs
¼ cup whole milk
2 garlic cloves, minced
½ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon plus pinch pepper, divided
⅛–¼ teaspoon cayenne pepper
8 ounces pepper Jack cheese, shredded (2 cups)
1 tablespoon lime juice
½ teaspoon Dijon mustard
½ teaspoon honey
4 ounces (4 cups) baby arugula
1 cup cilantro leaves
3 radishes, trimmed and sliced thin
Ingredients
1 pound sweet potatoes, peeled and cut into 1‐inch pieces
1 small red onion, sliced thin
1 poblano pepper, stemmed, seeded, and cut into 1‐inch pieces
1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided
1 teaspoon plus pinch table salt, divided
10 large eggs
¼ cup whole milk
2 garlic cloves, minced
½ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon plus pinch pepper, divided
⅛–¼ teaspoon cayenne pepper
8 ounces pepper Jack cheese, shredded (2 cups)
1 tablespoon lime juice
½ teaspoon Dijon mustard
½ teaspoon honey
4 ounces (4 cups) baby arugula
1 cup cilantro leaves
3 radishes, trimmed and sliced thin
Why This Recipe Works
We love that a frittata can be breakfast, lunch, or dinner, and this spiced sweet potato and poblano frittata is the most unique version we've tried. But for something so versatile, frittatas often require way too much stovetop monitoring. Not this one. We roast the vegetables on a quarter sheet pan and then simply pour our flavor-packed egg mixture right over them and bake in a hotter-than-usual oven to jump-start cooking and give the eggs lots of lift. The frittata deflates a bit in cooling but doesn’t turn rubbery. A lime vinaigrette–dressed arugula salad provides texture and sharp flavor to accompany this anytime meal.
Before You Begin
You'll need a 13 by 9-inch quarter sheet pan for this recipe.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Spray bottom and sides of small rimmed baking sheet with vegetable oil spray. Toss 1 pound peele sweet potatoes, cut into 1–inch pieces; 1 thinly sliced small red onion; 1 stemmed, seeded, and chopped poblano pepper; 1 teaspoon extra-virgin olive oil; and ¼ teaspoon table salt together on prepared sheet, then spread into even layer. Roast until sweet potatoes are tender, 20 to 25 minutes, stirring halfway through roasting.
- Whisk 10 large eggs, ¼ cup whole milk, 2 minced garlic cloves, ½ teaspoon ground cumin, ¼ teaspoon ground coriander, ¼ teaspoon pepper, ⅛–¼ teaspoon cayenne pepper, and ¾ teaspoon salt in bowl until thoroughly combined and mixture is pure yellow. Stir in 8 ounces shredded pepper Jack cheese, then pour over roasted vegetables on sheet. Bake until frittata has puffed and eggs are just set, about 15 minutes.
- Meanwhile, whisk 1 tablespoon lime juice, ½ teaspoon Dijon mustard, ½ teaspoon honey, remaining pinch salt, and remaining pinch pepper together in large bowl. Whisking constantly, slowly drizzle in remaining 2 tablespoons oil until emulsified. Add 4 ounces (4 cups) baby arugula, 1 cup cilantro leaves, and 3 trimmed and thinly sliced radishes and toss to combine.
- Let frittata cool for 10 minutes. Cut frittata into pieces and serve with arugula salad.
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