Sweet Potato & Spinach Frittata
Servings:
5
Nutritional information
Carbohydrates: 8g, Protein 12g, Fats, 10g
Ingredients
1 medium sweet potato, peeled and diced
1 tbsp olive oil
1/2 cup onion, finely chopped
2 cups baby spinach, chopped
6 eggs
1/4 cup milk (or dairy-free alternative)
1/2 cup feta cheese, crumbled (optional)
1/2 tsp garlic powder
1/2 tsp paprika
Salt & pepper to taste
Method
- Preheat oven to 180°C (350°F) and grease a baking dish or oven-safe skillet.
- Roast the sweet potato: Toss diced sweet potato with olive oil, salt, and pepper. Spread on a baking tray and roast for 15 minutes, or until tender.
- Sauté the onion & spinach: In an oven-safe skillet, heat 1 tsp olive oil over medium heat. Add onion and cook until softened. Stir in spinach and cook until wilted.
- Whisk the eggs: In a bowl, whisk together eggs, milk, garlic powder, paprika, salt, and pepper.
- Assemble the frittata: Add the roasted sweet potato to the skillet, pour the egg mixture over the top, and sprinkle with feta cheese (if using).
- Bake: Transfer the skillet to the oven and bake for 15-18 minutes, or until the eggs are set and slightly golden on top.
- Cool & Serve: Let cool for a few minutes before slicing. Serve warm and enjoy!