This frittata is perfect for any meal. Start your day off right with a protein and veggie packed breakfast. Or serve for a light dinner and save the leftovers for tomorrow’s lunch. This frittata is easy to re-heat in the microwave so make enough for a few meals.
Prep & Cook Time: 45 minutes
Yields: 4 servings
1 TBSP olive oil, divided
1 medium sweet potato
1 tsp cinnamon
1 10 oz package baby spinach
6 oz goat cheese, crumbled
8 medium eggs
Salt and pepper to taste
Preheat oven to 425 degrees. Cut sweet potato into medium slices, about ¼ inch thick. Rub potato slices with ½ TBSP of olive oil and cinnamon. Arrange flat on a cookie sheet and bake 15 minutes.
While potatoes bake, cook spinach in a large oven safe skillet, covered, over medium heat until wilted, about 10 minutes. Remove spinach from skillet and set aside. In a separate bowl, whisk eggs with salt and pepper as desired.
Brush empty skillet with remaining ½ TBSP olive oil. Arrange sweet potato slices at the bottom of the skillet. Set extra potato slices aside. Cover with spinach and crumbled cheese. Place over medium heat and slowly pour in eggs.
Let eggs cook without stirring until edges begin to pull away from sides of pan, about 5 minutes. Using a spatula, gently lift up the edges allowing the uncooked eggs flow underneath. Continue to cook until eggs are almost set, about 5 – 8 minutes. Once eggs are firm enough, top with remaining potato slices.
Finish under broiler set to high for about 3 minutes. Eggs should be fully cooked in the center.
10 oz of spinach may seem like a lot but believe me you’ll be shocked at how much it cooks down. And if you don’t totally love spinach, don’t worry. The sweetness and creaminess from the potatoes and cheese really help to cut the bitterness of the spinach.
It takes a bit a skill to lift the edges of the frittata while cooking but this is a crucial step. It may be tempting to just leave the whole thing alone but you’ll end up with dry edges and an under-cooked center. I find a silicone spatula to be an excellent tool for handling eggs. Be patient and you’ll get it!