Description
Who doesn’t like nice and rich frittata on a Saturday or Sunday morning, right? Even though frittata is usually served for breakfast, it is also an amazing lunch option. There are many variations of this awesome egg-based Italian dish. This one includes goat cheese and sweet potato.
Ingredients
Scale
- 6–8 eggs
- 1 tbsp extra virgin olive oil
- 1 bigger sweet potato
- 2 cloves of garlic
- 1 yellow (or red) onion
- 1 red bell pepper
- 150g baby spinach
- 150g goat cheese
- 2 tbsp of milk
- Bunch of fresh basil
- Salt and pepper to taste
Instructions
- Preheat the oven to 200°C (or 400°F). Whisk the eggs, a touch of milk, and freshly ground black pepper until well combined. Set aside.
- Heat olive oil in a pan. Add chopped onion and cook until translucent. Add sliced garlic and finely diced sweet potato. Cover with a lid and cook for about 7 minutes.
- Add washed and dried baby spinach, diced red bell pepper, and chopped basil. Season with salt and pepper and mix well.
- Place little chunks of goat cheese around the vegetable mixture. Add the eggs into the pan and gently shake the pan to let all that egg go down to the bottom.
- Sprinkle again with extra goat cheese and fresh basil. Bake approximately 13 minutes or until the eggs are set.
- Shake or tap the pan to release the frittata from the bottom of the pan. Slice and enjoy!
Notes
You can use any leftovers you have left in your fridge.
- Prep Time: 8 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Cuisine: Italian
Nutrition
- Serving Size: 5 servings
- Calories: Amount per serving: 294
- Sugar: 4.7g
- Sodium: 350mg
- Fat: 19.9g
- Saturated Fat: 9.8g
- Carbohydrates: 11g
- Fiber: 2.4g
- Protein: 19g
- Cholesterol: 261mg