Sweet Potato, Spinach & Feta Frittata (Recipe)

July 22, 2022

Sweet Potato, Spinach & Feta Frittata (Recipe)


✅ 10 large eggs

✅ 1/2 cup milk

✅ 1/2 teaspoon sea salt

✅ freshly ground black pepper (to taste)

✅ 1 1/2 tablespoons extra virgin olive oil (I use Kasandrinos)

✅ 2 cups sweet potatoes (peeled and 1/2-inch dice)
✅ 1 red pepper (small dice)

✅ 1/4 cup diced green onion, white and light green part only (about 1 bunch / 6 stalks)

✅ 2 large handfuls baby spinach (roughly chopped)

✅ 1/2 cup crumbled feta cheese


1️⃣ Preheat oven to 450 °F. In a medium bowl, whisk together the eggs, milk, salt and pepper. Set aside.

2️⃣ In a large oven-safe skillet, heat olive oil over medium heat. Add the diced potatoes and sauté for at least 5 minutes, stirring occasionally. Season with salt and pepper.

3️⃣ In the same pan add a little more extra virgin olive oil, if needed. Reduce the heat to medium-low. Add the onions, garlic, oregano and red pepper flakes (I used Aleppo-style pepper). Cook for 1 to 2 minutes, stirring constantly. Add the wine to the pan and scrape up any pieces of garlic and onions. Cook the wine for 1 minute to reduce then add the lemon juice and lemon zest.

4️⃣ Turn off the heat and add the egg mixture evenly over top of the vegetables, then top with the crumbled feta cheese. Leave the skillet on the hot burner for 2-3 minutes, until the eggs start to set around the edges.

5️⃣ Carefully transfer the skillet to the oven and bake for up to 15 minutes, or until the eggs are set in the middle of the frittata. Serve immediately, or if making it for meal prep, cut it into slices and store in individual sealed storage containers in the refrigerator.


Servings : 6
Ready in : 10 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean
Calories: 228kcal

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