Oh, how I love this Sweet Potato and Spinach Frittata! Just thinking about it makes me smile. This dish is one of those cozy, hearty meals that feels like a warm hug on a plate. I first whipped this up for brunch on a lazy Sunday morning, and it quickly became a family favorite. Not to mention, it’s a great way to sneak in some veggies and enjoy the sweetness of roasted sweet potatoes. What’s not to love?
Let me tell you, the combination of savory eggs, tender sweet potatoes, and fresh spinach is a fabulous way to start your day or even enjoy for lunch or dinner. The best part? It’s super versatile! You can toss in any leftover veggies you have lying around or switch up the cheese according to what you fancy.
What’s in Sweet Potato and Spinach Frittata?
– Sweet Potatoes: These vibrant tubers are not only delicious, but they also bring a natural sweetness and beautiful color to the frittata. I love using two medium-sized sweet potatoes for just the right amount of sweetness and bulk.
– Spinach: Fresh spinach leaves are a powerhouse of nutrition and add a lovely green color. I always opt for fresh, but feel free to throw in any greens you have on hand!
– Eggs: The backbone of this dish! I use six large eggs to create a fluffy, satisfying base that holds everything together.
– Milk: Just a splash (about half a cup) of milk helps to create a moist and tender frittata. I sometimes swap this out for a dairy-free alternative like almond milk if you’re looking to keep it lighter.
– Cheese: I like to use cheddar for its sharpness or feta for a tangy kick. Either way, a hearty half-cup adds a creamy texture.
– Onion and Garlic: These two are a classic flavor duo—chopped finely they add depth and aroma, making your kitchen smell divine as the frittata cooks!
– Olive Oil: A couple of tablespoons help to sauté the sweet potatoes and create that lovely caramelization; plus, it’s heart-healthy!
– Salt and Pepper: Essential for enhancing flavors; make sure to season your frittata with a little love!
– Optional Red Pepper Flakes: If you like a touch of heat, sprinkle some flakes in! It gives the frittata a little kick that’s oh-so-delicious.
Is Sweet Potato and Spinach Frittata Good for You?
Absolutely! This frittata is packed with nutrients.
Sweet Potatoes: They’re loaded with fiber, vitamins (especially A and C), and antioxidants, making them a fantastic addition to any meal.
Spinach: A wonderful source of iron, calcium, and vitamins K and C, spinach helps bolster your immune system and keeps your bones healthy.
Eggs: A complete source of protein, eggs are great for muscle health and keep you feeling satisfied longer.
But let’s not forget—while this frittata is on the healthier side, it can be a bit caloric, especially if you load up on cheese or add in a hefty portion of olive oil. Moderation is always key, my friends!
Ingredients
– 2 medium sweet potatoes, peeled and diced
– 1 cup fresh spinach leaves, roughly chopped
– 6 large eggs
– 1/2 cup milk (or a dairy-free alternative)
– 1/2 cup grated cheese (such as cheddar or feta)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: Red pepper flakes for a bit of heat
*Serves 4-6, depending on how hungry you are!*
How to Make Sweet Potato and Spinach Frittata?
1. Preheat your oven to 400°F (200°C). Trust me, a hot oven is essential for a perfect frittata!
2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the diced sweet potatoes and cook for about 10-12 minutes, stirring occasionally. You want them to be tender and slightly caramelized—yum!
3. Toss in the chopped onion and minced garlic. Cook for an additional 2-3 minutes, until the onion is translucent and has that lovely fragrance wafting through the air.
4. Fold in the chopped spinach and let it sauté until wilted, about 2 minutes. Season with salt, pepper, and optional red pepper flakes for a little pizzazz.
5. In a separate bowl, whisk together the eggs and milk. Stir in that delicious grated cheese, then pour the egg mixture over the sweet potato, spinach, and onion in the skillet.
6. Let it cook on the stovetop for a couple of minutes until the edges start to set, then carefully transfer the skillet to the oven.
7. Bake for 15-20 minutes or until the frittata is set in the center and lightly golden on top. The anticipation is half the fun!
8. Once cooked, remove the skillet from the oven and let it cool for a few minutes before slicing. You can garnish with extra spinach leaves if you’re feeling fancy.
9. Serve warm or at room temperature. It’s great on its own, but a side salad never hurts!
Perfect Pairings and Variations
This Sweet Potato and Spinach Frittata can be as adventurous as you like! You can swap the sweet potatoes for butternut squash or even zucchini for a lighter twist. If you feel like getting creative, toss in some sun-dried tomatoes or mushrooms for added flavor.
Pair it with a fresh garden salad topped with a vinaigrette, or some avocado slices for creaminess; customizing the toppings can really elevate your dish!
Believe me, once you make this frittata, it’ll become your go-to recipe for brunch gatherings or those hectic weekday mornings when you need something quick yet satisfying.
So, what are you waiting for? Grab those sweet potatoes and get cooking! I can’t wait to hear how yours turns out!
