Ingredients

The following ingredients have 7 Servings
  • 4 cups grated sweet potato
  • 2.5 oz baby spinach (plus extra for topping)
  • 1.5 cups diced onion
  • 8 large eggs
  • 1/2-3/4 cup milk ((cow, coconut, half and half, it all works!))
  • 1 TBSP extra virgin olive oil
  • 3 cloves garlic, minced
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4-1/2 tsp salt
  • 1/8-1/4 tsp garlic powder
  • a few cranks of black pepper
  • 3-4 TBSP goat cheese or feta (plus additional for topping)
  • garnish with fresh basil, red pepper flakes, and crumbled feta

Instruction

  • 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!