Spinach and Sweet Potato Frittata (#340)

Spinach and Sweet Potato Frittata (#340)

Basic Information

• Servings: 4
• Serving Size: 1 wedge
• Difficulty: 3
• Budget: 3
• Prep Time: 15
• Cook Time: 20
• Total Time: 35
• Meal Type: Main Dish

Diet Types

• Omnivore
• Vegetarian
• Low-Carb
• High-Protein
• Paleo
• Whole30
• Gluten-Free

Equipment

• Oven-safe medium skillet (e.g., 10-inch)
• Medium bowl
• Whisk
• Knife
• Measuring cups

Ingredients

1. 6 large eggs, beaten
2. 1 cup sweet potato, peeled and diced
3. 2 cups spinach, chopped
4. 1 tablespoon olive oil
5. 1/4 teaspoon salt
6. 1/4 teaspoon black pepper

Directions

1. Heat oven to 375°F.
2. In an oven-safe medium skillet over medium heat, heat olive oil.
3. Add diced sweet potato and cook, stirring occasionally, until tender, about 8-10 minutes.
4. Add spinach and sauté until wilted, about 2 minutes.
5. In a medium bowl, whisk eggs with salt and pepper, then pour into the skillet over the vegetables.
6. Cook on the stovetop for 3-4 minutes until edges set, then transfer to the oven and bake for 10-12 minutes until fully set.
7. Cut into 4 wedges and serve warm.

Storage

Refrigerate in an airtight container for up to 4 days or freeze for up to 1 month. Reheat in an oven or microwave.

Nutrition

• Calories: 180
• Protein: 12g
• Fat: 10g
• Carbs: 10g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A