Elevate your breakfast game with this vibrant sweet potato and spinach frittata, packed with nutrients and flavor. The creamy texture of the eggs combined with the sweetness of roasted sweet potatoes creates a delightful contrast, while fresh spinach adds a pop of color and nutrition.
This frittata is not only visually appealing but also incredibly versatile. You can serve it warm or at room temperature, making it ideal for brunch gatherings or meal prep for busy weekdays. Plus, it’s a fantastic way to incorporate more veggies into your diet!
Ingredients
INGREDIENTS
- 1 large sweet potato, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 4 large eggs
- 1/4 cup milk
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the cubed sweet potato with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20 minutes, or until tender.
- In a separate bowl, whisk together the eggs, milk, and season with salt and pepper. Stir in the chopped spinach, crumbled feta, and red pepper flakes if using.
- Once the sweet potatoes are cooked, remove them from the oven and lower the heat to 350°F (175°C).
- Grease a cast-iron skillet or oven-safe frying pan with a little olive oil. Add the roasted sweet potatoes to the skillet and pour the egg mixture over the top, gently stirring to combine.
- Cook on the stovetop over medium heat for about 5 minutes, allowing the edges to set. Then, transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is set and lightly golden on top.
- Allow to cool for a few minutes before slicing and serving. Enjoy warm or at room temperature!
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
To ensure the frittata cooks evenly, consider using a cast-iron skillet, which retains heat well. If you want to add some extra flavor, sprinkle in your favorite herbs like thyme or oregano.
For variations, you can substitute the spinach with kale or add other vegetables such as bell peppers or zucchini. Leftovers can be stored in the refrigerator for up to 3 days and are great reheated or cold!
