NUTRITION

SERVINGS

INGREDIENTS

3 large Eggs (150g total)

3 large Egg Whites (99g total)

1/2 medium Sweet Potato (60g)

1 cup Spinach (30g)

1/4 small Onion (25g)

1 teaspoon Olive Oil (4.5g)

2 tablespoons Fresh Herbs (Parsley & Thyme, 6g)

Salt & Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F.

• 2

  Peel and dice the sweet potato into small cubes. Toss with a drizzle of olive oil, a pinch of salt, and pepper.

• 3

  Spread the sweet potato cubes on a baking sheet and roast in the oven for about 15 minutes until tender and lightly browned.

• 4

  While the sweet potato is roasting, finely chop the onion and fresh herbs.

• 5

  Heat a non-stick skillet over medium heat with the remaining olive oil. Sauté the chopped onion until softened and fragrant, about 2-3 minutes.

• 6

  Add the spinach to the skillet and cook until just wilted, stirring occasionally.

• 7

  In a bowl, whisk together the eggs, egg whites, salt, pepper, and the chopped herbs.

• 8

  Once the sweet potato is roasted, stir it into the skillet with the onion and spinach.

• 9

  Pour the egg mixture evenly over the vegetables in the skillet.

• 10

  Reduce the heat to medium-low and let the mixture cook undisturbed for about 5 minutes until the edges begin to set.

• 11

  For an even cook, transfer the entire skillet into the preheated oven and bake for an additional 8-10 minutes until the frittata is fully set and lightly golden on top.

• 12

  Remove from the oven, let cool slightly, slice, and serve warm.