Spinach and Sweet Potato Frittata
Ingredients
-
8
pieces
eggs
-
½
cup
milk
-
to taste
sea salt
-
to taste
black pepper
-
2
small
sweet potatoes
-
1
tablespoon
olive oil
-
1
teaspoon
ground cumin
-
2
pieces
green onions
-
2
cups
baby spinach
-
⅓
cup
goat cheese
-
to taste
chopped fresh cilantro
-
to taste
hot sauce
Instructions
- Preheat the oven to 425°F.
- Whisk together eggs, milk, salt, and pepper in a large bowl.
- Peel and chop sweet potatoes into ¼-inch cubes.
- In a skillet, heat olive oil over medium heat and add sweet potatoes, coating them with oil and seasoning with cumin and salt.
- Cook sweet potatoes until tender and browned, about 10 to 15 minutes.
- Add green onions and spinach to the skillet, cover, and cook until spinach wilts.
- Reduce heat to low, whisk eggs again, and pour over the spinach mixture.
- Crumble goat cheese on top and bake in the oven until the center is just set, about 12 to 18 minutes.
- Let the frittata cool for a few minutes before slicing and serving with cilantro and hot sauce.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
18g
Sodium
300mg
Cholesterol
300mg
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