How to Make the Perfect Sweet Potato and Spinach Frittata
Italian · Medium · 40 min · 4 servings
A golden egg frittata loaded with roasted sweet potato cubes and wilted spinach makes a nourishing low sodium breakfast or dinner. The natural sweetness of the potato and richness of the eggs create a deeply satisfying dish with no need for added salt.
Why this recipe works
This Sweet Potato and Spinach Frittata recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 40 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 245 calories with 14g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 6 whole large eggs
- 2 medium sweet potatoes peeled and diced small
- 2 cups fresh baby spinach loosely packed
- 3 cloves garlic minced
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
Step by step instructions
Step 1: Roast the Sweet Potato
Preheat oven to 400 degrees Fahrenheit. Toss sweet potato cubes with 1 tablespoon of olive oil and smoked paprika. Spread on a baking sheet and roast for 20 minutes until tender and lightly caramelized.
Step 2: Saute the Aromatics
Heat remaining olive oil in an oven-safe 10 inch skillet over medium heat. Add garlic and cook for 1 minute then add spinach and stir until it wilts completely, about 2 minutes.
Step 3: Combine and Pour Eggs
Reduce oven temperature to 375 degrees Fahrenheit. Add roasted sweet potato to the skillet and distribute evenly. Whisk eggs in a bowl until frothy then pour them over the vegetables in the pan.
Step 4: Bake the Frittata
Transfer the skillet to the oven and bake for 12 to 15 minutes until the eggs are fully set in the center and the edges are golden. Let it cool for 5 minutes before slicing and serving.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- sweet potato → diced butternut squash for a similar natural sweetness
- baby spinach → chopped kale leaves for more texture and nutrients
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using a skillet that cannot go in the oven which makes it impossible to finish the frittata properly
- Underbaking the frittata so the center remains runny and does not hold its shape when sliced
Nutrition facts
Per serving: 245 calories, 14g protein, 22g carbs, 12g fat, 4g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →