Spinach and sweet potato frittata with goat cheese
Whip up a delicious and nutritious breakfast with our Spinach and Sweet Potato Frittata featuring creamy goat cheese. This protein-packed recipe includes 8 eggs, fresh spinach, sweet potatoes, and is seasoned with cumin and coriander for an extra flavor kick. Perfect for starting your day right!
- 23 Apr 2024
- Cook time 30 min
- Prep time 15 min
- 4 Servings
- 11 Ingredients
Spinach and Sweet Potato Frittata with Goat Cheese is a nutritious and flavorful dish perfect for any meal of the day. This frittata is packed with vitamins and minerals from the spinach and sweet potatoes, while the goat cheese adds a rich and creamy texture. It’s an easy-to-make, one-pan meal that’s ideal for a quick breakfast, lunch, or dinner.
Ingredients:
Instructions:
- Peel and dice the sweet potatoes into small, even cubes.
- In a large ovenproof skillet, heat the olive oil over medium heat.
- Add the sweet potato cubes to the skillet and sauté for about 10-12 minutes or until they are tender and slightly golden brown.
- Chop the green onions finely.
- Add the ground cumin to the skillet and stir to coat the sweet potatoes.
- Add the chopped green onions to the skillet and sauté for an additional 2-3 minutes until they are soft.
- Add the spinach to the skillet and cook until wilted, which should take about 1-2 minutes.
- In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
- Pour the egg mixture over the sautéed vegetables in the skillet.
- Gently stir to evenly distribute the ingredients.
- Crumble the goat cheese evenly over the top of the egg mixture.
- Allow the frittata to cook on the stovetop for about 3-4 minutes until the edges start to set.
- Transfer the skillet to the preheated oven.
- Bake the frittata in the oven for 15-20 minutes or until the center is set and the top is golden brown.
- You can check for doneness by inserting a toothpick into the center; it should come out clean.
- Once the frittata is cooked, remove it from the oven and let it cool for a few minutes.
- Sprinkle the chopped coriander leaves on top as a garnish.
- Slice the frittata into wedges and serve warm. Enjoy your delicious Spinach and Sweet Potato Frittata with Goat Cheese!
Tips:
- Preheat the oven to 375°F (190°C) before you start cooking to ensure even cooking.
- Peel and dice the sweet potatoes into small, uniform pieces for even and faster cooking.
- Be sure to thoroughly wash and dry the spinach to avoid extra moisture in your frittata.
- Cook the sweet potatoes first in the skillet with olive oil until they are soft and slightly crispy.
- Whisk the eggs and milk together in a separate bowl and season with salt, pepper, and ground cumin before pouring them over the vegetables.
- Once you add the egg mixture to the skillet, cook on low heat until the edges start to set before transferring the skillet to the preheated oven.
- Top the frittata with crumbled goat cheese and chopped coriander leaves once it starts to set to ensure the cheese melts perfectly and the coriander adds a fresh touch.
This Spinach and Sweet Potato Frittata with Goat Cheese is a delightful, healthy, and versatile dish. It's not only delicious but also easy to prepare, making it an excellent option for busy days. Remember, the key to a perfect frittata is to cook it slowly and evenly. Enjoy this nutritious meal with family or friends!
| Nutrition Facts | |
|---|---|
| Serving Size | 240 grams |
| Energy | |
| Calories 300kcal | 12% |
| Protein | |
| Protein 20g | 13% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 2.40g | 6% |
| Sugar 4.89g | 5% |
| Fat | |
| Fat 20g | 24% |
| Saturated 8g | 27% |
| Cholesterol 430mg | - |
| Vitamins | |
| Vitamin A 790ug | 88% |
| Choline 350mg | 65% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.67mg | 52% |
| Vitamin B3 0.75mg | 5% |
| Vitamin B6 0.27mg | 16% |
| Vitamin B9 100ug | 24% |
| Vitamin B12 1.25ug | 52% |
| Vitamin C 7mg | 7% |
| Vitamin E 1.62mg | 11% |
| Vitamin K 72ug | 63% |
| Minerals | |
| Calcium, Ca 180mg | 14% |
| Copper, Cu 0.23mg | 0% |
| Iron, Fe 3.07mg | 28% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 330mg | 27% |
| Potassium, K 530mg | 15% |
| Selenium, Se 33ug | 60% |
| Sodium, Na 320mg | 21% |
| Zinc, Zn 1.81mg | 16% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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