Sweet Potato & Spinach Frittata

Vincent and I have been talking about eating less meat for a while now.

Not that we eat scary amounts of meat every day, but it seems that something meaty always slips into one of our meals. We both love vegetables, so it’s not hard for us to consciously eliminate meat from a meal every now and then.

Tonight I’m experimenting once again. This time with an easy banting-inspired recipe that I found online. I did, however, substitute kale for spinach, because kale is gross and spinach is amazing.

Who’s hungry? Vincent and I! But this recipe feeds four.

Ingredients

  • 6 large eggs
  • 1 cup low fat milk
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tbsp thyme
  • 500 g sweet potato, cubed
  • 200 g spinach, sliced
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 85 g goat cheese, grated

Let’s get cooking

Preheat the oven to 180 degrees Celsius. Whisk together the eggs, milk, a sprinkle of thyme, salt and pepper.

Sauté the sweet potatoes in the olive oil (in a pan that can go into the oven later) over medium heat for about 10 minutes, until they become tender and golden. Sprinkle some thyme over it.

While you’re stirring, pour yourself a glass of wine. Tonight, I’m enjoying The Wolftrap.

Remove the sweet potatoes from the frying pan and keep them aside. Sauté the onions, garlic and the rest of the thyme in olive oil, over medium heat for 4 minutes.

Add the spinach and cook until it wilts.

Add the sweet potatoes to the frying pan and give it all a good stir.

Pour the egg mixture over everything and let it cook for another 3 minutes.

Sprinkle the goat’s cheese on top.

Pop it in the oven for 10 to 14 minutes.

Voilà!

Let it cool down for 1 or 2 minutes. Cut into slices and serve.

It tastes really great with a little chutney on the side.

Get the print-ready recipe here:

Sweet Potato & Spinach Frittata

  • Servings: 4
  • Difficulty: easy
  • Print

A meatless frittata for a summer evening or family brunch.

Ingredients

  • 6 large eggs
  • 1 cup low fat milk
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tbsp thyme
  • 500 g sweet potato, cubed
  • 200 g spinach, sliced
  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 85 g goat cheese, grated

Directions

  1. Preheat the oven to 180 degrees Celsius. Whisk together the eggs, milk, a sprinkle of thyme, salt and pepper.
  2. Sauté the sweet potatoes in the olive oil (in a pan that can go into the oven later) over medium heat for about 10 minutes, until they become tender and golden. Sprinkle some thyme over it.
  3. Remove the sweet potatoes from the frying pan and keep them aside. Sauté the onions, garlic and the rest of the thyme in olive oil, over medium heat for 4 minutes.
  4. Add the spinach and cook until it wilts.
  5. Add the sweet potatoes to the frying pan and give it all a good stir.
  6. Pour the egg mixture over everything and let it cook for another 3 minutes.
  7. Sprinkle the goat’s cheese on top and pop it in the oven for 10 – 14 minutes.
  8. Remove from the oven and let it cool down for 1 or 2 minutes. Cut into slices and serve.

One thought on “Sweet Potato & Spinach Frittata

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s