Sweet Potato & Spinach Frittata with Smoked Salmon and Feta

Ingredients

• 1 medium sweet potato, peeled and diced
• 1 cup fresh spinach, chopped
• 4 ounces smoked salmon, flaked
• 1/4 cup feta cheese, crumbled
• 6 large eggs
• 1/4 cup unsweetened coconut milk
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat.
3. Add diced sweet potato and cook until softened, about 8-10 minutes.
4. Add spinach to the skillet and cook until wilted, about 2 minutes.
5. In a bowl, whisk together eggs, coconut milk, salt, and pepper.
6. Pour the egg mixture over the sweet potato and spinach in the skillet.
7. Sprinkle with smoked salmon and feta cheese.
8. Bake for 20-25 minutes, or until the frittata is set and the top is lightly golden.
9. Garnish with fresh parsley and serve warm.