Sweet Potato & Spinach Frittata

Ingredients

• Onions – 1, sliced
• Sweet potatoes (orange-skinned) – 1 lb, chopped into 1/2″ cubes
• Eggs – 8, whisked
• Parmesan – 1/3 cup, grated
• Salt – 1/2 tsp
• Black pepper – 1/4 tsp
• Cooking oil – 1 Tbsp
• Baby spinach – 4 oz

Instructions

PREP

1. Onions / Sweet potatoes – Prep as directed. (Can be done up to 3 days ahead)
2. Eggs – Whisk eggs and fold in parmesan, salt, and black pepper.

MAKE

1. Heat oven to 400 degrees.
2. Place sweet potatoes into a microwave-safe dish or bowl. Cover with wet paper towel and microwave on high for 2 minutes.
3. Heat a 9” to 10” skillet over medium heat. Add cooking oil and then onions to heated oil. Saute until softened, ~3 minutes.
4. Next add in microwaved sweet potatoes. Saute until sweet potatoes are completely softened, 2 to 5 minutes.
5. Add in as many spinach leaves as can fit into the pan. Add more as more space is made.
6. Once leaves are all wilted, pour in the egg mixture. Stir until all ingredients are evenly distributed. Transfer to the oven and bake for 20 to 25 minutes, until a knife comes out cleanly.