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Spinach and Sweet Potato Frittata

Spinach and Sweet Potato FrittataSpinach and Sweet Potato Frittata

Calories 139 (23% from fat)
Fat 3.5 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 71 mg.
Sodium 269 mg.
Carb. 17 gram
Fiber 2.4 gram
Sugar 3.7 gram
Sugar Alcohol 0 gram
Protein 9.7 gram


1 Tbsp. olive oil

4.5 cups of sweet potatoes, chopped with skin removed
(About 2 medium sweet potatoes.)

2 cups fresh baby spinach

2 Tbsp. green onions, sliced

2 tsp. garlic, minced

1/4 tsp. salt

1/4 tsp. black pepper, ground

3 large whole eggs

7 large egg whites

1/3 cup fat free milk
(We used Fairlife Fat Free Ultra Filtered Milk.)

1/2 cup fat free cheddar cheese, shredded


hot sauce on top to taste

A gourmet breakfast that's packed with nutrition, extremely filling and low calorie. Enjoy two servings and you've still eaten less than 300 calories.

Leftover servings store well in the refrigerator for up to two days. Keep them in a covered container. Simply microwave them for 1 minute and 15 seconds when you want to eat.

1. Heat a medium sized non-stick pan over medium heat. Once it's hot add the olive oil to the pan. Add the sweet potatoes and cook for about 10 minutes, stirring occasionally, until tender and starting to brown.

2. Mix in the spinach, green onions, garlic, salt and pepper. Cook an additional 2 minutes until spinach is wilted.

3. In a medium bowl whisk together the eggs and milk. Then pour that over the vegetables. Sprinkle the cheddar cheese over the top. Reduce heat to low, cover and cook for 8-15 minutes, until eggs are firm.

Yield: 8 Servings

Spinach and Sweet Potato FrittataSpinach and Sweet Potato Frittata

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