Sweet Potato and Spinach Frittata
A delicious and budget-friendly sweet potato and spinach frittata, perfect for a quick and healthy breakfast or lunch.
8 min
Prep
12 min
Cook
4
Serves
280
Calories
Macros · per serving
18g protein
22g carbs
14g fat
Ingredients
For 4 servings
- 2 sweet potato
- 8 eggs
- 2 cups spinach
- 1 onion
- 2 tablespoons olive oil
- salt — to taste
- black pepper — to taste
- 1 teaspoon garlic powder
- 1 cup cheddar cheese
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Peel and dice the sweet potatoes into small cubes.
- 3
In a large oven-safe skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 2 minutes.
- 4
Add sweet potato cubes to the skillet and cook for about 5 minutes, stirring occasionally, until they start to soften.
- 5
Stir in the spinach and cook until wilted, about 1 minute. Season with salt, black pepper, and garlic powder.
- 6
In a bowl, whisk the eggs and pour them over the sweet potato and spinach mixture. Sprinkle cheddar cheese on top.
- 7
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are set and the cheese is melted.
- 8
Remove from the oven, let it cool slightly, slice, and serve.
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