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

A vibrant frittata featuring hearty sweet potato cubes, nutrient-dense spinach, and herb-infused flavors, punctuated by savory turkey bacon. This dish is roasted to perfection, boasting a delicious medley of textures and tastes that transition effortlessly from breakfast to dinner while meeting your balanced macro goals.

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NUTRITION

557kcal
Protein
44.7g
Fat
35.9g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

2 slices Turkey Bacon

1 small Sweet Potato

1 cup Spinach

1 teaspoon Extra Virgin Olive Oil

1/2 teaspoon Dried Rosemary

1/2 teaspoon Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Peel and dice the sweet potato into small, bite-sized cubes. Toss the cubes with a little salt, pepper, and half of the olive oil, then spread them on a baking sheet. Roast for about 15-20 minutes until tender and slightly caramelized.

  • 3

    While the sweet potatoes roast, chop the turkey bacon into small pieces and roughly chop the spinach.

  • 4

    In a bowl, whisk the eggs thoroughly. Stir in the dried rosemary, dried thyme, salt, and pepper.

  • 5

    Heat the remaining olive oil in an oven-safe skillet over medium heat. Optionally, lightly sauté the chopped turkey bacon for 1-2 minutes until slightly crispy.

  • 6

    Add the roasted sweet potatoes and spinach to the skillet, then pour the whisked eggs over the mixture. Gently stir to combine the ingredients.

  • 7

    Allow the mixture to cook over medium heat for 3-4 minutes until the edges begin to set.

  • 8

    Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the frittata is fully set and lightly golden on top.

  • 9

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

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

A vibrant frittata featuring hearty sweet potato cubes, nutrient-dense spinach, and herb-infused flavors, punctuated by savory turkey bacon. This dish is roasted to perfection, boasting a delicious medley of textures and tastes that transition effortlessly from breakfast to dinner while meeting your balanced macro goals.

NUTRITION

557kcal
Protein
44.7g
Fat
35.9g
Carbs
23.8g

SERVINGS

1 serving

INGREDIENTS

5 large Eggs

2 slices Turkey Bacon

1 small Sweet Potato

1 cup Spinach

1 teaspoon Extra Virgin Olive Oil

1/2 teaspoon Dried Rosemary

1/2 teaspoon Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Peel and dice the sweet potato into small, bite-sized cubes. Toss the cubes with a little salt, pepper, and half of the olive oil, then spread them on a baking sheet. Roast for about 15-20 minutes until tender and slightly caramelized.

  • 3

    While the sweet potatoes roast, chop the turkey bacon into small pieces and roughly chop the spinach.

  • 4

    In a bowl, whisk the eggs thoroughly. Stir in the dried rosemary, dried thyme, salt, and pepper.

  • 5

    Heat the remaining olive oil in an oven-safe skillet over medium heat. Optionally, lightly sauté the chopped turkey bacon for 1-2 minutes until slightly crispy.

  • 6

    Add the roasted sweet potatoes and spinach to the skillet, then pour the whisked eggs over the mixture. Gently stir to combine the ingredients.

  • 7

    Allow the mixture to cook over medium heat for 3-4 minutes until the edges begin to set.

  • 8

    Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the frittata is fully set and lightly golden on top.

  • 9

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