Herb-Roasted Sweet Potato and Spinach Frittata

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Sweet Potato and Spinach Frittata

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato and Spinach Frittata

Savor a light yet satisfying frittata featuring herb-roasted sweet potatoes, tender spinach, and a blend of whole eggs and egg whites enriched with a tangy hint of feta cheese. This vibrant dish is infused with aromatic herbs and caramelized onions for a burst of flavor in every bite.

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NUTRITION

309kcal
Protein
18.1g
Fat
17.8g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1/2 cup egg whites

1/4 cup feta cheese

1/2 cup diced roasted sweet potato

1 cup fresh spinach

1/4 cup diced yellow onion

1 tsp olive oil

1 tsp mixed dried herbs (thyme & rosemary)

Salt & pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the diced sweet potato with a pinch of salt, pepper, and half of the mixed dried herbs, then roast on a baking sheet for 15-20 minutes until tender and lightly caramelized.

  • 2

    While the sweet potato roasts, heat olive oil in an oven-safe skillet over medium heat. Sauté the diced onion until translucent and fragrant.

  • 3

    Add the fresh spinach to the skillet and cook just until wilted.

  • 4

    In a bowl, whisk together the eggs, egg whites, remaining dried herbs, salt, and pepper. Stir in the roasted sweet potato and crumbled feta cheese.

  • 5

    Pour the egg mixture into the skillet, stirring gently to combine with the sautéed vegetables. Allow the mixture to settle evenly.

  • 6

    Cook on the stovetop for 2-3 minutes until the edges begin to set, then transfer the skillet to the oven.

  • 7

    Bake for 8-10 minutes until the frittata is fully set and slightly golden on top.

  • 8

    Remove from the oven, let cool for a couple of minutes, then slice and serve.

Herb-Roasted Sweet Potato and Spinach Frittata

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Roasted Sweet Potato and Spinach Frittata

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Sweet Potato and Spinach Frittata

Savor a light yet satisfying frittata featuring herb-roasted sweet potatoes, tender spinach, and a blend of whole eggs and egg whites enriched with a tangy hint of feta cheese. This vibrant dish is infused with aromatic herbs and caramelized onions for a burst of flavor in every bite.

NUTRITION

309kcal
Protein
18.1g
Fat
17.8g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1/2 cup egg whites

1/4 cup feta cheese

1/2 cup diced roasted sweet potato

1 cup fresh spinach

1/4 cup diced yellow onion

1 tsp olive oil

1 tsp mixed dried herbs (thyme & rosemary)

Salt & pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss the diced sweet potato with a pinch of salt, pepper, and half of the mixed dried herbs, then roast on a baking sheet for 15-20 minutes until tender and lightly caramelized.

  • 2

    While the sweet potato roasts, heat olive oil in an oven-safe skillet over medium heat. Sauté the diced onion until translucent and fragrant.

  • 3

    Add the fresh spinach to the skillet and cook just until wilted.

  • 4

    In a bowl, whisk together the eggs, egg whites, remaining dried herbs, salt, and pepper. Stir in the roasted sweet potato and crumbled feta cheese.

  • 5

    Pour the egg mixture into the skillet, stirring gently to combine with the sautéed vegetables. Allow the mixture to settle evenly.

  • 6

    Cook on the stovetop for 2-3 minutes until the edges begin to set, then transfer the skillet to the oven.

  • 7

    Bake for 8-10 minutes until the frittata is fully set and slightly golden on top.

  • 8

    Remove from the oven, let cool for a couple of minutes, then slice and serve.