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Spinach & Sweet Potato Frittata

Yields1 Serving

 2 tablespoons olive oil
  6 small sweet potatoes, sliced
  1 cup torn fresh spinach
  2 tablespoons sliced green onions
  1 teaspoon crushed garlic
  Sea salt and pepper to taste
  6 eggs
  1/3 cup coconut milk
  1/2 cup shredded raw goat’s cheese

1. Heat olive oil in a medium skillet over medium heat. Place sweet potatoes in the skillet, cover, and cook about 10 minutes, until tender but firm.


2. Mix in spinach, green onions, and garlic. Season with salt and pepper. Continue cooking 1 to 2 minutes, until spinach is wilted.


3. In a medium bowl, beat together eggs and coconut milk. Pour into the skillet over the vegetables. Sprinkle with raw cheese.


4. Reduce heat to low, cover, and cook 5 to 7 minutes, or until eggs are firm.