Recipes Spinach Frittata with Sweet Potato Crust (Breakfast, Entree, Holidays, Vegetarian)

    • Cooking spray
    • 2 medium sweet potatoes, peeled and thinly sliced
    • 1 teaspoon canola oil
    • 1/2 cup sliced onion
    • 1 (5-oz.) bag fresh baby spinach
    • 1/2 cup 1% low-fat milk
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 teaspoon crushed red pepper
    • 4 large eggs
    • 2 large egg whites
    • 1.5 ounces feta cheese, crumbled (about 1/3 cup)
Preparation Time

Preheat oven to 350°F.  Coat a 9-inch pie plate with cooking spray. Layer sweet potatoes in slightly overlapping concentric circles on bottom and up sides of plate. Coat potatoes with cooking spray. Bake in preheated oven for 20 minutes or until potatoes are slightly tender. Place pan on a wire rack. Increase oven temperature to 375°F. Heat a large nonstick skillet over medium. Add oil and onion; sauté 3 minutes. Add spinach; sauté 3 minutes. Remove from heat; cool.  Combine milk and next 5 ingredients (through egg whites) in a medium bowl; stir with a whisk. Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with feta. Bake at 375°F for 35 minutes or until egg mixture is set. Let stand 5 minutes; cut into 8 wedges.

Nutrition Information

104 Calories; 4g Fat (38.7% calories from fat); 6g Protein; 10g Carbohydrate; 1g Dietary Fiber; 111mg Cholesterol; 182mg Sodium 

Live It Tracker:  1/2-oz eq. Grain, 1/2 oz-eq Meat, 1/2 cup Vegetable, 1/2 tsp. fat.