5 from 21 votes
Sweet Potato Frittata with Spinach and Feta
The Sweet Potato Frittata with Spinach and Feta combines grated sweet potatoes, sautéed with onion, garlic, and spinach, baked with eggs, milk, and goat cheese into a savory, spiced frittata. The spices include nutmeg, allspice, garlic powder, and a touch of black pepper, enhancing the natural sweetness and earthiness of the sweet potatoes. The tangy goat cheese adds creamy richness, while fresh basil and optional red pepper flakes provide garnish and subtle heat.
Prep Time
10 mins
Cook Time
28 mins
Total Time
38 mins
Servings:
8
servings
Calories:
175 kcal
Course:
Breakfast
Cuisine:
American
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!
Cup of Yum
Notes
- Nutrition facts are approximate and depend on ingredient choices and portion sizes.
Nutrition Information
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%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 175
% 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.