Baby Spinach Frittata With Sweet Potato Crust

Name: Baby Spinach Frittata With Sweet Potato Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large eggs; 3 tablespoons chili garlic sauce; 1/2 cup lite coconut milk; sea salt and freshly cracked black pepper; 2 medium sweet potatoes, peeled and diced (about 4 cups); 2 tablespoons extra virgin olive oil; 2 teaspoons ground cumin; 1/2 teaspoon cayenne pepper; 4 green onions, thinly sliced; 2 cups baby spinach, roughly chopped; 4 ounces herbed goat cheese, crumbled; 2 tablespoons chopped cilantro (garnish)

Servings: persons

8 large eggs
3 tablespoons chili garlic sauce
1/2 cup lite coconut milk
sea salt and freshly cracked black pepper
2 medium sweet potatoes, peeled and diced (about 4 cups)
2 tablespoons extra virgin olive oil
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
4 green onions, thinly sliced
2 cups baby spinach, roughly chopped
4 ounces herbed goat cheese, crumbled
2 tablespoons chopped cilantro (garnish)

1
Preheat oven 425F.
2
In a large bowl, whisk together eggs, chili garlic sauce, coconut milk plus a dash or two of sea salt and pepper.
3
Heat olive oil in a large oven-proof skillet (that you have the lid to) over medium heat, add diced sweet potatoes, ground cumin, cayenne pepper, and a dash of sea salt then stir coat. Cook the sweet potatoes for about 15 minutes or until they are tender.
4
Top the cooked sweet potatoes with chopped baby spinach and sliced green onions, cover pan and cook for 2-3 minutes or until spinach wilts.
5
Remove lid, reduce heat to low then pour egg mixture from step two over contents in the skillet. Sprinkle crumbled goat cheese on top of the eggs.
6
Place skillet in the oven and cook for about 14-18 minutes (or until you can shake the pan and the middle eggs are barely set).
7
Remove frittata from the oven, let sit for a few minutes before slicing. top with cilantro then eat!

591

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 large eggs, 3 tablespoons chili garlic sauce, 1/2 cup lite coconut milk, sea salt and freshly cracked black pepper, and more.

Yes, Baby Spinach Frittata With Sweet Potato Crust falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!