Sweet Potato & Spinach Frittata with Smoked Salmon and Dill

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 cup fresh spinach, chopped
• 4 ounces smoked salmon, flaked
• 8 large eggs
• 1/4 cup coconut milk
• 2 tablespoons olive oil
• 1/4 cup chopped fresh dill
• Salt and pepper to taste
• Optional: red pepper flakes for a touch of heat

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 potatoes and cook until softened, about 8-10 minutes.
4. Stir in spinach and cook until wilted, about 2 minutes.
5. In a bowl, whisk together eggs, coconut milk, salt, pepper, and dill.
6. Pour egg mixture over the sweet potato and spinach in the skillet.
7. Gently stir to combine.
8. Top with flaked smoked salmon.
9. Bake for 20-25 minutes, or until the frittata is set and golden brown.
10. Let cool slightly before slicing and serving.