Healthy Sweet Potato Spinach Frittata

Healthy Sweet Potato Spinach Frittata

Sweet Potato Spinach Frittata
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 1
  • Calories: 20
Ingredients
  • 8 eggs
  • ½ cup skim milk
  • Sea salt or smoked salt
  • Freshly ground pepper
  • 1 tablespoon coconut oil or olive oil
  • 2 small sweet potatoes, peeled and cubed
  • 1 teaspoon ground cumin
  • 1 tablespoon thyme leaves
  • 2 green onions, white and green parts, thinly sliced
  • 2 cups baby spinach
  • ⅓ cup (about 3 ounces) herbed fresh goat cheese
  • Hot sauce (optional)
Instructions
  1. Arrange a rack in the upper third of oven and preheat oven to 425 degrees.
  2. In a large bowl, whisk eggs together. Add milk, 1 pinch salt, and ½ teaspoon pepper, whisk, and set aside.
  3. Warm oil in a 10- or 12-inch sauté pan over medium heat. Add potatoes and toss to coat. Sprinkle in cumin, 1 pinch salt, and thyme, and stir again. Cook potatoes, tossing occasionally, until cooked through and have brown marks, about 10 minutes.
  4. Sprinkle green onions on top of potatoes, followed by spinach. Let spinach wilt, about 1 minute, putting a lid on the pan to help things along if you have one. Turn heat down to low. Give eggs one last whisk and pour over spinach. Break up cheese with your fingers and distribute over the top. Put pan in the oven and bake until you can shake pan and see that the middle is just barely set, 10 to 12 minutes. The handle will be very hot.
  5. Put frittata aside to set for a couple minutes before slicing. Sprinkle with 1 pinch pepper. Serve with hot sauce on the side, if desired.
 

About the Author

, Celebrity Personal Trainer and Fitness & Nutrition Expert headquartered in Scottsdale, AZ. He specializes in helping men and women achieve weight loss, muscle building, toning and other customized fitness & nutrition programs to create a Healthy Lifestyle. James offers private luxury personal training, 12-week custom workout plans, and personalized nutrition meal plans. Follow on Google+.

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