Looking for a delicious and nutritious dish that will elevate your breakfast game? Look no further than this Sweet Potato Spinach Feta Frittata! Bursting with Mediterranean flavors and packed with wholesome ingredients, this frittata is not only a feast for the eyes but also a powerhouse of nutrients. In just 30 minutes, you can whip up a dish that serves four and will leave your taste buds dancing with delight. Get ready to impress your family and friends with this easy-to-make recipe that combines the sweetness of roasted sweet potatoes, the earthiness of fresh spinach, and the tangy richness of feta cheese. Dive into the recipe and discover how to make this culinary masterpiece!
Ingredients
- 1 medium sweet potato, peeled and diced
- 2 cups fresh spinach
- 4 large eggs
- 1/2 cup feta cheese, crumbled
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Ensure an oven-safe 10-inch skillet is available for cooking.
- Peel and dice the sweet potato into small, uniform cubes approximately 1/2-inch in size to ensure even cooking.
- Heat olive oil in the oven-safe skillet over medium heat. Add diced sweet potato and sauté for 5-7 minutes, stirring occasionally, until the cubes are tender and start to develop golden edges.
- Wash the fresh spinach leaves and roughly chop them. Add spinach to the skillet with sweet potatoes and cook for an additional 1-2 minutes until the spinach wilts slightly.
- In a separate mixing bowl, crack the eggs and whisk thoroughly. Season with salt and pepper, ensuring the eggs are well combined.
- Spread the sweet potato and spinach mixture evenly across the skillet. Pour the whisked eggs over the vegetables, allowing them to settle into the gaps.
- Sprinkle crumbled feta cheese evenly across the top of the egg mixture.
- Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the eggs are set and the top is lightly golden brown.
- Remove from oven and let the frittata rest for 2-3 minutes to allow it to set completely.
- Carefully slide the frittata onto a serving plate or cut directly in the skillet. Slice into wedges and serve warm.
Tips
- Prep Ahead: To save time, you can peel and dice the sweet potato a day in advance. Just store it in an airtight container in the refrigerator until you're ready to cook.
- Uniform Cuts: Make sure to dice the sweet potato into uniform 1/2-inch cubes. This ensures even cooking and helps achieve that perfect golden edge.
- Sautéing Technique: When sautéing the sweet potatoes, allow them to develop a nice golden color before adding the spinach. This enhances the flavor and texture of the frittata.
- Egg Whisking: Whisk the eggs thoroughly to incorporate air, which will help the frittata rise and become fluffy as it bakes.
- Oven-Safe Skillet: Ensure your skillet is oven-safe for a seamless transition from stovetop to oven. A cast-iron skillet works great for this recipe!
- Check for Doneness: Keep an eye on the frittata while it bakes. It’s done when the eggs are set in the center and the top is lightly golden.
- Serving Suggestions: Serve your frittata warm, but it's also delicious at room temperature! Pair it with a fresh salad or crusty bread for a complete meal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 14g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 220mg
