Spinach and Sweet Potato Frittata

If you’re looking for a non-meat alternative for your protein source, look no further.  This incredible frittata recipe came to me from R.I.P.P.E.D.  instructor Kim Gordon from northern California.  I added the caramelized onions and a touch more cheese to balance it out.  From start to finish it only takes a few minutes to prepare and is suitable for breakfast, lunch or dinner.  Enjoy!

One serving is two nice sized slices.  Makes six slices.  197 cal, 22P/15C/5F

Sweet Potato and Spinach Frittata
Spinach & Sweet Potato Frittata


1 yellow onion, sliced thin

1 c  sweet potato, cubed, shredded or spiral cut

Coconut oil Spray (or Pam)
2 cups chopped spinach
1 carton egg whites plus 6 T.
1/4 c. Low-fat milk
2 oz. soft goat cheese (or your favorite cheese)

Spray a large oven-proof skillet with coconut spray.  Saute onions until just soft.  Add sweet potatoes and stir until cooked (about 2-3 minutes for the shredded/spiraled); salt to taste. Spread half of the chopped raw spinach over the potatoes with the heat still on. Whisk milk and egg whites and pour evenly over spinach, top with remaining spinach. Drop dollops of cheese. Salt/pepper lightly. Move skillet to 375 degree oven without the lid and bake 15 minutes until the egg is cooked and firm, not jiggly.


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