Sweet potatoes and baby spinach with tangy goat cheese make this Sweet Potato and Baby Spinach Frittata an easy and delicious meatless meal! Post may contain affiliate links.
Every single time I make a frittata, I think, “Why don’t we have these more often?” They are so simple and perfect. Now that eggs are no longer bad for you (don’t you love science and all it’s research?) – I am ready to add more eggs to our diet. Our CSA also offers eggs, so today I sent the hubs off with an empty egg carton along with a crate for our veggies. You’ve been warned, expect to see more eggs!
I was looking for a recipe to use up our recent score of sweet potatoes from our CSA. I had used some previously in Twice Baked Sweet Potatoes with Sausage and Leeks, but this current batch were too small. I needed something where I could dice them up. I also had a bag of spinach to use up. I found the perfect baby spinach and sweet potato recipe in The Sprouted Kitchen: A Tastier Take on Whole Foods – it sounded like just what I was looking for.
It was! The sweet potatoes are cut into a tiny dice, allowing them to cook and brown. The spinach and green onions are simply wilted on the top of the potatoes, add some cheese and eggs and you have a perfectly simple, perfectly wonderful dinner. We really loved it with hot sauce and the cilantro garnish.
- 8 eggs
- 1/2 cup whole milk
- salt and fresh ground black pepper
- 2 small sweet potatoes
- 1 tablespoon coconut or olive oil
- 1 teaspoon ground cumin
- 1 tablespoon fresh thyme leaves
- 2 green onions, thinly sliced
- 2 cups baby spinach
- 1/3 cup herbed goat cheese (I just used plain)
- chopped fresh cilantro for garnish
- hot sauce for serving
- Preheat the oven to 425.
- In a large bowl whisk the eggs, add the milk, a pinch of salt,1/2 teaspoon of pepper and whisk again.
- Peel the sweet potatoes and cut them in 1/4 inch dice. Heat the oil in a 10-12 inch saute pan (I used my cast iron skillet). Add the potatoes and stir to coat. Sprinkle with the cumin, 1/2 teaspoon salt and the thyme and stir again. Cook the potatoes stirring occasionally until tender and browned - about 10 minutes. Sprinkle the green onions on the top and then the spinach. Let the spinach wilt for about a minute, using a lid to help. Turn the heat to low, whisk the eggs again and pour over the top. Crumble the goat cheese over the top. Place the pan in the oven and bake for 10-12 minutes or until just set.
- Remove the frittata and let it rest for a couple of minutes before slicing. Sprinkle with more pepper, garnish with cilantro and serve with hot sauce on the side.
This week I am linking up with: Merry Monday | Amaze Me Monday | Lou Lou Girls | The Hearth and Soul | The SITS Girls | Wonderful Wednesdays | Full Plate Thursday | Funtastic Friday | Foodie Friday | Saucy Saturdays | Sunday Features