Sweet Potato Frittata with Spinach and Feta
User Reviews
5
Sweet Potato Frittata with Spinach and Feta
Description
This frittata begins by grating sweet potatoes and sautéing them with diced onion and baby spinach in olive oil until tender, stirring in minced garlic towards the end to avoid burning. The sautéed vegetables are seasoned with salt, garlic powder, nutmeg, allspice, black pepper, and then combined with whisked eggs and milk mixed with goat cheese. The mixture is poured into a cast iron skillet and baked at 425°F, allowing the eggs to set and form a slightly browned top with a custardy center.
The dish offers a satisfying blend of sweet, savory, and slightly spiced flavors, suitable for breakfast, brunch, or a light dinner. Additional fresh spinach, crumbled feta, basil, and red pepper flakes can be added on top before baking or just before serving to enhance texture and flavor. It presents well as a colorful, nutrient-rich option that leverages seasonal produce.
Nutrition information is estimated and can vary with ingredient substitutions or additional toppings.
Ingredients
- 4 cups sweet potato grated
- 2.5 oz baby spinach plus extra for topping
- 1.5 cups onion diced
- 8 egg large
- 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
- black pepper a few cranks
- 3-4 TBSP goat cheese plus additional for topping, or Feta
- basil fresh basil, garnish; crumbled feta
- red pepper flakes
- feta cheese
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 are approximate and depend on ingredient choices and portion sizes.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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