Sweet Potato and Spinach Frittata Recipe

Sweet potatoes add a lot of color and flavor to any dish. This sweet potato and spinach frittata recipe is a must-have for an easy-to-make fiber-packed breakfast, and it freezes well for those who like to prepare their meals ahead of time.

Prep: 15 Min. Cook: 20 Min. Total: 35 Min. Servings: 4

Ingredients

• 8 eggs
• 1/2 cup milk
• Ground black pepper and salt
• 2 sweet potatoes small
• 1 tablespoon coconut or olive oil
• 1 teaspoon ground cumin
• 1 tablespoon fresh thyme leaves
• 2 green onions, thinly sliced
• 2 cups baby spinach
• 1/3 cup herbed goat cheese
• Fresh cilantro, chopped (garnish)
• Hot sauce for serving (optional)

Instructions

1. Preheat the oven to 425 degrees.
2. Whisk the eggs in a large bowl. Add milk, pinch of salt, 1/2 teaspoon of pepper, and whisk again.
3. Peel the potatoes and cut them into 1/4-inch cubes. Heat the oil in a 10-12 inch saute pan (cast iron is perfect for this). Add the potatoes and stir until well-coated. Sprinkle with the cumin, 1/2 teaspoon salt, and the thyme. Stir again. Cook the potatoes, stirring them occasionally until they are tender and browned–this should take about ten minutes. Next, sprinkle the green onions on top followed by the spinach.
4. Use a lid on top of the pan to help wilt the spinach for approximately a minute. Turn the heat to low, whisk the eggs again, and pour over top. Do the same with the goat cheese. Place the pan in the oven and bake for 10-12 minutes or until the eggs just set.
5. Remove from the oven and let the frittata rest for a couple of minutes before slicing. Sprinkle with more pepper, garnish with cilantro, and serve with hot sauce.

References

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