Cooking with Joy: Sweet Potato Goat Cheese Frittata
This quick, delicious dish makes a cozy supper and the leftovers are perfect for breakfast the next day, too
Welcome to Cooking with Joy! Each week Joy McCarthy of Joyous Health is sharing a recipe that is both mouth-watering — and mindfully made. She’s sharing her tips for how to cook using the healthiest ingredients and techniques, to make food you will feel good about serving... and devouring.
When you’re craving a warming supper at the end of a chilly autumn day, look no further than this quick and easy frittata. Bursting with beta-carotene-rich sweet potatoes, fibrous spinach and tangy goat cheese this egg-based wonder tastes just as delicious for breakfast the next day, too!
- 8 whole eggs
- ½ cup almond milk (or your preferred milk)
- 2 cups fresh spinach, chopped
- 1 ½ cups sweet potato, chopped into small cubes and baked until soft
- ½ cup goat cheese, crumbled
- 1 tsp dried Italian seasoning
- Sea salt and pepper, to taste
- 1 tbsp extra-virgin olive oil
- 1 medium white onion, chopped
Preheat oven to 350F degrees.
In a large bowl whisk the eggs, then add the milk, spinach, sweet potato, goat cheese and seasonings. Set aside.
Saute the onion in the olive oil for a few minutes or until softened, then remove from heat and allow the onions to cool. Once cooled, add to frittata mixture and stir.
Grease a 10x10 pan and pour in your frittata mixture. Bake for 25-30 minutes or just until eggs are set and top is golden.