Spinach & Sweet Potato Frittata
Breakfast does not get any simpler than this! Five ingredients, 30 minutes.
The possibilities for flavor profiles are endless with this simple spinach and sweet potato frittata. The key here is pre-cooking the vegetables in the pan before placing it in the oven to make sure everything cooks through evenly. Use a cast iron skillet, or an oven safe ceramic pan for one-dish EASY clean up!
This can even be made ahead and stored in glass airtight containers for up to 3 days and stored in the refrigerator. Make a double batch, and save some for busy mornings or simple dinners!
1 tbsp Extra Virgin Olive Oil
1 Sweet Potato (medium, peeled and cut into small cubes)
3 cups Baby Spinach (chopped)
8 Egg (whisked)
Sea Salt & Black Pepper (to taste)
Preheat the oven to 400ºF.
Heat the oil in a cast-iron skillet (or another oven-safe pan) over medium heat. Add the sweet potato and cook, stirring occasionally, for about 10 minutes or until the potatoes are just tender. Add the spinach and stir until wilted.
Season the whisked eggs with salt and pepper then pour the eggs into the pan with the vegetables and let the eggs cook for about 30 seconds or until they just begin to set before gently stirring with a spatula to ensure the vegetables are well incorporated into the eggs. Transfer the skillet to the oven.
Bake for 10 to 12 minutes or until the eggs have set and are firm to the touch in the center of the pan. Let it sit for about five minutes before cutting into wedges. Serve and enjoy!
To change the flavor profile and texture, add onions, garlic, sun dried tomatoes and/or fresh herbs, like chives, basil, or dill. Top with salsa or hot sauce.
Substitute the spinach with any leafy green like swiss chard, or kale!
Note: Refrigerate in an airtight container for up to three days.
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