Why You'll Love This Recipe
Morning light filters through the kitchen window, and the scent of roasted sweet potatoes mingles with fresh spinach. This frittata delivers a balanced blend of sweet earthiness, leafy nutrition, and fluffy eggs, perfect for a leisurely weekend breakfast. It’s quick enough for a weekday treat yet hearty enough to keep you satisfied until lunch. With minimal prep and a single‑pan finish, you’ll have more time to savor the moment and less time scrubbing dishes.
Instructions
Roast the Sweet Potatoes
Preheat the oven to 200°C (400°F). Toss diced sweet potatoes with 1 tbsp olive oil, sea salt, and pepper. Spread on a baking sheet and roast 15‑18 minutes, stirring halfway, until tender and lightly caramelized. Set aside to cool.
Wilt the Spinach
Heat 1 tsp olive oil in a large oven‑safe skillet over medium heat. Add the spinach in batches, stirring until just wilted, about 2 minutes. Season lightly with salt; the moisture will evaporate quickly. Transfer to a bowl and squeeze out excess liquid.
Combine Eggs and Fillings
Whisk 6 large eggs with ¼ cup low‑fat milk, a pinch of black pepper, and ¼ tsp smoked paprika. Fold in the roasted sweet potatoes, wilted spinach, and ¼ cup shredded cheddar. Mix until evenly distributed, avoiding over‑mixing.
Cook the Base on the Stovetop
Return the skillet to medium heat, add 1 tsp butter, and swirl to coat. Pour the egg mixture, spreading evenly. Cook without stirring for 4‑5 minutes, allowing the edges to set and the bottom to turn golden. Reduce heat if browning too fast.
Finish in the Oven
Transfer the skillet to the preheated oven. Bake 8‑10 minutes, or until the centre is set and the top shows a light puff. Remove, let rest 3 minutes, then slice into wedges and serve warm.
Expert Tips
Tip #1: Cast‑Iron Skillet
Use a cast‑iron skillet for even heat distribution; it creates a rustic crust and retains heat when moving to the oven.
Tip #2: Boost Protein
Stir in a handful of cooked quinoa or chickpeas with the vegetables before adding the eggs for extra protein.
Tip #3: Dairy‑Free Swap
If you prefer a dairy‑free version, substitute cheddar with vegan cheese and milk with oat milk; the texture remains creamy.
Storage & Variations
Store leftovers in an airtight container in the refrigerator for up to three days; reheat slices in a toaster oven to retain crispness. Freeze individual portions wrapped tightly for one month, thawing overnight before reheating. Swap sweet potatoes for butternut squash, or add caramelized onions for deeper flavor. For a brunch twist, drizzle with lemon‑yogurt sauce or sprinkle fresh herbs.
Nutrition
Per serving
