Smoky Sweet Potato Frittata

Don’t get me wrong, I LOVE bacon. But I don’t always have it on hand and sometimes I entertain vegetarians. Bacon lends an amazing smoky flavour to dishes. When I’m looking to add that depth of flavour without the meat I use smoked paprika. The spice is showcased in this healthy and simple frittata. This recipe makes a great breakfast, lunch, or dinner. It’s my go-to brunch favourite. Serve hot or cold, with a salad or soup or on its own. Add in whatever veggies you like for a satisfying and nutrient dense meal. It’s an easy recipe to make for large groups too (just double/triple/quadruple your ingredients and you’re golden!)

Smoky Sweet Potato and Spinach Frittata

2 tsp olive oil (a sploosh in the pan)
1 onion, finely chopped
2 cloves garlic, minced
1-2 tsp smoked paprika
1/2 tsp each thyme, oregano and rosemary
sea salt and pepper to taste
1/2 a large sweet potato, chopped in small chunks (more or less)
1/2 bunch of spinach, roughly chopped
4 eggs beaten with a sploosh of water (about 1/4 c)

Preheat oven to 400F. In an oven proof skillet or dutch oven saute onions, garlic, spices and sweet potato in olive oil for 5 or so minutes until potato is getting tender (this is why you cut the potato into small chunks). Add spinach and incorporate into mixture. Pour egg mixture over veggies and give pot a shake to ensure egg is well distributed. Pop in the oven for about 10 minutes or until egg is cooked and has puffed up. Divide, serve and enjoy!

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