Spinach and sweet potato frittata with goat cheese
This Spinach and Sweet Potato Frittata with Goat Cheese combines tender sweet potatoes and fresh spinach with creamy goat cheese for a nutritious meal. It’s an easy, one-pan dish perfect for breakfast, lunch, or dinner.
Cook time 30 min
Prep time 15 min
Ingredients:
8 eggs1/2 cup milk (1% fat)
1 dash salt
1 dash black pepper
2 sweet potatos
1 tbsp olive oil
1 tsp ground cumin
2 stalks onion
2 cups spinach
1/3 cup goat cheese
1 tsp coriander leaves
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.
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!
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!
Spinach and sweet potato frittata with goat cheese FAQ:
The frittata should be baked in the preheated 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 of the frittata; it should come out clean when fully cooked.
Yes, you can substitute goat cheese with feta, ricotta, or any other cheese you prefer, but this may alter the flavor and texture of the frittata.
Store any leftover frittata in an airtight container in the refrigerator for up to 3-4 days. It can be reheated in the oven or microwave.
A large ovenproof skillet, ideally 10-12 inches in diameter, is recommended to ensure even cooking and sufficient space for the frittata.
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.
Nutrition per serving
4 ServingsCalories 300kcal
Protein 20g
Carbohydrates 16g
Fiber 2.40g
Sugar 4.89g
Fat 20g
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