Savory Sweet Potato and Spinach Frittata

This Savory Sweet Potato and Spinach Frittata beautifully combines the sweetness of roasted sweet potatoes with the earthiness of spinach and the creaminess of eggs. A touch of feta cheese adds a delightful tang, making it a perfect breakfast option that is both nutritious and satisfying. This dish is gluten-free and packed with protein, making it a wholesome start to your day.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 cup fresh spinach, chopped
• 6 large eggs
• 1/4 cup milk (or a dairy-free alternative)
• 1/2 cup feta cheese, crumbled
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Fresh herbs (like parsley or chives) for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20 minutes or until tender.
3. In a mixing bowl, whisk together the eggs, milk, smoked paprika, garlic powder, salt, and pepper until well combined.
4. Once the sweet potatoes are roasted, remove them from the oven and reduce the temperature to 375°F (190°C).
5. In an oven-safe skillet, add the roasted sweet potatoes and chopped spinach. Pour the egg mixture over the top, then sprinkle with crumbled feta cheese.
6. Cook on the stovetop over medium heat for about 5 minutes, or until the edges begin to set.
7. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is fully set and lightly golden on top.
8. Allow to cool slightly, then slice and garnish with fresh herbs before serving.