Sweet potato frittata
Sweet potato frittata
767kcal Per person
33g Protein
73g Carbs
38g Fat
12g Fiber
Ingredients
- 1 clove garlic (5 g)
- ½ pound sweet potato (227 g)
- 1 ½ tablespoon olive oil (23 ml)
- 2 handfuls spinach (50 g)
- 1 ounce feta cheese, crumbled (28 g)
- 2 eggs
- 1 ½ fluid ounce yogurt, nonfat (45 ml)
- ½ teaspoon paprika (ground spice) (1 g)
- 2 slices bread, whole wheat
Preparing this recipe
- Preheat the oven to 390°F (200°C).
- Crush the garlic clove.
- Peel the sweet potato and cut it into equal cubes of about 3/4 inches. Boil the sweet potato for about 5 minutes until it's almost done.
- Heat half of the oil in a frying pan. Add the garlic and spinach and let it wilt. Transfer the spinach to a colander and let it drain well. Press out the excess moisture with a spoon.
- Grease a small oven-safe dish with the remaining oil. Add the sweet potato and spinach mixture, then sprinkle the cheese on top.
- Whisk the eggs in a bowl with the yogurt and season with paprika, pepper and salt.
- Pour the egg mixture into the oven-safe dish and bake it for 15 minutes in the preheated oven.
- Serve the frittata directly from the oven-safe dish with the (toasted) bread.
Requisites:
- Small oven-safe dish
Tip van FitChef
A sprinkle of fresh chives goes well with this sweet potato frittata.
