Sweet Potatoe Spinach Fritatta

This is a recipe that I tried once a while back and decided it was time to dig it out and try it again! I think it was even more delicious the second time!



2 cups of shredded sweet potato

3/4 cup of shredded goats cheese

2 handfuls of baby spinach

1 small onion, diced

6 eggs

3/4 cup of coconut milk

1 teaspoon of turmeric




Preheat the oven to 400 degrees F. Beat the eggs, milk, and a pinch of salt in a dish and set aside. Sauté the sweet potato, onion, and turmeric in coconut oil over medium heat in a 10 inch cast iron skillet. Cook until the sweet potato is soft. Pat down the sweet potato onto the bottom of the pan. Turn the heat down to low and add the handfuls of spinach to the top of the potato. Let the steam from the potato cook the spinach for about 3 minutes. Sprinkle the cheese on top of the spinach and pour in the eggs. Turn off the heat and bake in the oven for 10 minutes or until it is set and lightly browned. Serve warm.



It makes great leftovers too!


by Alexa




2 thoughts on “Sweet Potatoe Spinach Fritatta

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