Ingredients

The following ingredients have 4 Servings
  • 1 medium sweet potato (scrubbed clean)
  • 1 1/2 tbsp. olive oil (divided)
  • 1/2 tbsp. dried rosemary
  • 1/4 tsp. sea salt
  • 1/2 tbsp. butter
  • 4 garlic cloves (minced)
  • 2 cups thinly sliced spinach
  • 8 eggs
  • 1/2 cup milk
  • 1 cup shredded cheese
  • 1/4 cup sliced green onions (optional)

Instruction

  • Heat oven to 375 and line a baking sheet with parchment
  • Thinly slice the sweet potato, then in a mixing bowl, toss it with 1 tablespoon of olive oil to coat. Sprinkle in the rosemary, sprinkle with sea salt and mix well again
  • Spread onto the lined sheet and roast for 20 minutes. Flip them over and roast for another 5 minutes. Remove from the oven and set aside. Turn the oven up to 400
  • In a small saucepan over medium-low heat, melt together the butter and 1/2 tbsp. olive oil. Stir in the garlic and sauté until softened, about 1-2 minutes. Keep stirring to keep from burning. Add in the spinach and stir well. Cook over medium low for another 2-3 minutes until wilted. Remove form heat and set aside
  • Grease a 9x9 dish and layer the potatoes evenly on the bottom. Cover them evenly with the spinach and set aside
  • In a large mixing bowl, whisk together the eggs and milk, then pour over the potatoes and spinach. Sprinkle it with the shredded cheese
  • Bake for 25 minutes until the centre is set. Turn the broiler to high and broil for 2 minutes to crisp up the top
  • Let sit for 5 minutes before slicing
  • Garnish with sliced green onions