Light and Easy Spinach and Sweet Potato Frittata

Here's a quick and easy light Spinach and Sweet Potato Frittata that will make your Easter Sunday brunch a breeze!

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Ingredients:

2 tsp avocado oil

1 sweet potato, (medium, peeled and cut into small cubes)

3 cups baby spinach, chopped

5 eggs, whisked

1 cup egg whites

sea salt and pepper to taste

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‍Directions:

1. Preheat oven to 400 degrees.
2. Heat the oil in a cast-iron skillet (or another oven-safe pan) over medium heat. Add the sweet potato and cook, stirring occasionally, for about 10 minutes or until the potatoes are just tender. Add the spinach and stir until wilted.
3. Season the whisked eggs and egg whites with salt and pepper then pour the eggs into the pan with the vegetables and let the eggs cook for about 30 seconds or until they just begin to set before gently stirring with a spatula to ensure the vegetables are well incorporated into the eggs. Transfer the skillet to the oven.
4. Bake for 10 to 12 minutes or until the eggs have set and are firm to the touch in the center of the pan. Let it sit for about five minutes before cutting into wedges. Serve and enjoy!
5. Serves 4

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Notes:

1. For more flavor, sauté onion, garlic, or red pepper with the sweet potato.
2. Prior to baking, can also sprinkle on top some fresh herbs such as chives, basil or dill

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Nutritional Info:

174 kcals, 8g fat, 2g sat fat, 8g carbs, 1g fiber, 2g sugar, 16g protein, 233mg cholesterol

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