Photo: Louis Hansel
Baby Spinach Frittata with Sweet Potato Hash Crust
11 ingredients
15 min + 30 min
4 to 6
openrecipes
A beautiful frittata full of sweet potatoes, baby spinach and goat cheese. Don’t limit this to breakfast; it’s a filling one-skillet meal that makes for great leftovers.
Estimated Nutrition (whole recipe, rough)
684
Calories
28g
Protein
37g
Fat
65g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 eggs
- 1/2 cup milk
- Sea salt and black pepper
- 2 small sweet potatoes
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 2 green onions, white and green parts, thinly sliced
- 2 cups baby spinach (give it a few chops with a knife if you’d like)
- 1/3 cup goat cheese (about 3 ounces, use regular or herbed goat cheese)
- Chopped fresh cilantro, for garnish
- Hot sauce (I recommend Cholula)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookieandkate ·
Recipe sourced from
openrecipes