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–+ servings
A slice of sweet potato and spinach frittata packed as a balanced meal with berries and almonds.

Sweet Potato and Spinach Frittata

This recipe makes a simple, vegetable-filled frittata suitable for meal preparation.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 5 people
Course: Breakfast, Brunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons Olive oil
  • 1/2 Medium onion, chopped
  • 1 Large red bell pepper, chopped
  • 2 cups Diced roasted sweet potato
  • 2 cup Spinach
  • 5 Large eggs, lightly beaten
  • 1/2 cup Almond milk
  • 1/4 tsp Crushed red peppers
  • 1 tablespoon Dried parsley
  • To taste Salt and pepper
For Serving
  • As needed Roasted cashews
  • As needed Berries

Equipment

  • 9-inch cast iron skillet
  • Medium bowl

Method
 

  1. Preheat your oven to 400°F.
  2. Heat the oil in a 9-inch cast iron skillet over medium-high heat.
  3. Add the onion and cook until it is slightly golden brown.
  4. Add the peppers and cook for 3 to 5 minutes.
  5. Add the roasted sweet potato and spinach. Stir well and cook for 1 minute.
  6. In a medium bowl, whisk the eggs, almond milk, red flake peppers, dried parsley, salt, and pepper.
  7. Pour the egg mixture into the cast iron skillet, making sure the eggs cover the vegetable mixture.
  8. When the edges of the frittata begin to set, move the skillet to the oven.
  9. Bake for about 10 to 15 minutes or until the frittata is completely cooked.

Notes

For meal-prepping, divide the frittata between four glass meal prep containers. Place the berries aside in the fridge for up to 4 days. Add roasted cashews when you are ready to eat.

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