
Spiced Sweet Potato & Spinach Frittata with Avocado Crema
breakfast
Difficulty: mediumCooking Time: 45 minCalories: 420
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 tbsp olive oil
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 5 cups fresh spinach
- 1/2 tsp ground cumin
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- 6 large eggs
- 1/4 cup unsweetened coconut milk
- 1 ripe avocado
- 2 tbsp lime juice
- 1 tbsp chopped cilantro
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add diced sweet potatoes and cook until softened, about 8-10 minutes. Season with salt and pepper.
- Add onion to the skillet and cook until softened, about 3-5 minutes. Stir in garlic, cumin, and smoked paprika. Cook for 1 minute more.
- Add spinach to the skillet and cook until wilted, about 2-3 minutes.
- In a bowl, whisk together eggs, coconut milk, salt, and pepper.
- Pour the egg mixture over the sweet potato and spinach mixture in the skillet.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the frittata is set.
- While the frittata is baking, prepare the avocado crema: In a small bowl, mash the avocado with lime juice, cilantro, and a pinch of salt.
- Let the frittata cool slightly before slicing. Serve with a dollop of avocado crema.
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