Sweet Potato, Spinach & Goat Cheese Frittata – a delicious recipe with eggs, milk, goat cheese, shallot, sweet potato, butter. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Peel sweet potato and slice into quarter inch thick rounds.
2
Melt 2 tablespoons of butter or olive oil in the bottom of a large cast iron skillet. Once oil/butter is warm cover bottom of skillet with one layer of sweet potato rounds. Let cook for 4-5 min.
3
Meanwhile chop shallot and saute in remaining 2 tablespoons of butter/olive oil in separate pan.
4
Turn off sweet potatoes (no need to turn - they cook fast).
5
Whisk eggs together and then whisk in milk or half n' half, salt and pepper. Set aside.
6
Wash and de-stem one bunch of spinach or one package of baby spinach. Make sure to remove the stems to avoid stringiness.
7
Pour egg mixture into pan with sweet potatoes, add shallots next, spinach and finally chunks of goat cheese evenly distributed. Cook for two minutes on the stove-top on medium heat.
8
Transfer to broiler and cook for another 2 - 2 1/2 minutes or until eggs puff. Remove from oven, let cool 5 minutes and serve.
1006
kcal
Calories
78
g
Fat
12
g
Carbs
66
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 12 eggs, 1/2 - 1 cups milk or half n' half, 4-6 ounces goat cheese, 1 shallot finely chopped, and more.
Yes, Sweet Potato, Spinach & Goat Cheese Frittata 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.
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