Sweet Potato Frittata with Spinach and Feta

Name: Sweet Potato Frittata with Spinach and Feta
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Yield: 8 servings
Ingredients: 4 cups grated sweet potato; 2.5 oz baby spinach; 1.5 cups diced onion; 8 large eggs; 1/2-3/4 cup milk; 1 TBSP extra virgin olive oil; 3 cloves garlic, minced; ¼ tsp nutmeg; ¼ tsp allspice; 1/4-1/2 tsp salt; 1/8-1/4 tsp garlic powder; a few cranks of black pepper; 3-4 TBSP goat cheese or Feta; garnish with fresh basil, red pepper flakes, and crumbled feta

User Reviews

5.0

21 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
38 mins
Servings
8 servings
Calories
175 kcal
Course
Breakfast
Cuisine
American

Sweet Potato Frittata with Spinach and Feta

Reese Morris

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This Sweet Potato Frittata with Spinach and Feta makes a crazy tasty breakfast, brunch, or brinner! I find this feisty vegetarian frittata is much easier to make than an omelette or quiche but has all the amazing flavor!

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Ingredients

Servings

4 cups grated sweet potato
2.5 oz baby spinach plus extra for topping
1.5 cups diced onion
8 large eggs
1/2-3/4 cup milk (cow, coconut, half and half, it all works!)
1 TBSP extra virgin olive oil
3 cloves garlic, minced
¼ tsp nutmeg
¼ tsp allspice
1/4-1/2 tsp salt
1/8-1/4 tsp garlic powder
a few cranks of black pepper
3-4 TBSP goat cheese or Feta plus additional for topping
garnish with fresh basil, red pepper flakes, and crumbled feta

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Instructions

Pre-heat your oven to 425 degrees F.
Peel and coarsely grate one large sweet potato [I used a one pound spud] to yield 3-4 cups of shredded sweet potato and dice your onion. Feel free to chop or tear the spinach into smaller pieces, but to save time/effort you can toss that goreousness in just as it is.
If you feel like channeling your inner food artist, save a bit of raw baby spinach and grated sweet potato to top the final product with before popping it in the oven.
On the stove top, heat a 10-inch cast iron skillet with a tablespoon of oil and saute the sweet potato, onion, and spinach until tender, adding your minced garlic towards the end to prevent burning.
Season the veggies with salt, pepper, garlic powder, nutmeg and allspice as you saute. Whisk your eggs with the milk and then add your cheese. Pour over the freshly sauteed veggies and, if desired, sprinkle a little extra veg/cheese on top.
Pop the entire skillet in the oven for 15 min at 425.
Once the frittata is fluffy, remove from oven and allow to cool. Garnish with anything you'd like! I added red pepper flakes feta, and chopped basil.
Tomatoes and even salsa or sliced avocado make a fabulous topping as well. Poke around in your fridge and go nuts!

Notes

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on extras and swaps and enjoy!

Nutrition Information

Show Details

Calories 175kcal (9%) Carbohydrates 18g (6%) Protein 9g (18%) Fat 8g (12%) Saturated Fat 3g (15%) Cholesterol 170mg (57%) Sodium 258mg (11%) Potassium 405mg (12%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 10559IU (211%) Vitamin C 7mg (8%) Calcium 112mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 175 kcal

% Daily Value*

Calories	175kcal	9%
Carbohydrates	18g	6%
Protein	9g	18%
Fat	8g	12%
Saturated Fat	3g	15%
Cholesterol	170mg	57%
Sodium	258mg	11%
Potassium	405mg	9%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	10559IU	211%
Vitamin C	7mg	8%
Calcium	112mg	11%
Iron	2mg	11%