Sweet Potato Frittata
I love a meal that can be made with as few tools as possible. This frittata is made in one skillet, you just need a bowl to beat the eggs. We're in the middle of Whole30 and eggs for dinner is a great quick and easy option. It helps to have some fresh avacado on hand at all times!
Sweet Potato Frittata
40 min, serves 2-4
- 2 T olive oil
- 1/2 yellow onion, diced
- 1 large clove garlic, minced
- Salt and pepper to taste
- 1 medium sweet potato, cubed
- Large handful of greens (mixed or spinach)
- 7 eggs, beaten in separate bowl
- Salsa (optional)
- Avacado slices (optional)
- Preheat oven to 350 F
- Heat 1 T olive oil on medium heat in oven safe skillet
- Add onion, garlic, and sweet potato and cook for about 5 minutes, until onions are translucent and lightly browned and sweet potatoes are slightly cooked
- Add greens and stir into pan until wilted
- Add desired amount of salt and pepper and stir to combine
- Add 1 T oil to pan and stir to ensure it covers the whole pan
- Add beaten eggs
- Place skillet, uncovered in preheated oven
- Bake about 25 min, or until knife inserted in center comes out clean
- Serve with salsa and avacado slices