Sweet Potato and Spinach Frittata
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.
A golden baked frittata with sweet potato and spinach that is hearty nutritious and very low in sodium.
Nutrition per serving
Ingredients
Protein
Vegetables
Aromatics
Spices
Fat
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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