NUTRITION

SERVINGS

INGREDIENTS

3 large Whole Eggs

4 large Egg Whites

1/2 medium Sweet Potato (diced and roasted)

1 cup Spinach

1/4 small Red Onion

1 tsp Olive Oil

1 tsp Fresh Rosemary

1 tsp Fresh Thyme

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F. Dice the sweet potato into small cubes, toss with a little olive oil, salt, and pepper, and roast on a baking sheet for about 20 minutes until tender and lightly caramelized.

• 2

  While the sweet potato roasts, thinly slice the red onion and chop the fresh rosemary and thyme. Lightly sauté the red onion in a non-stick skillet with a small drizzle of olive oil until it begins to soften.

• 3

  In a mixing bowl, whisk together 3 whole eggs and 4 egg whites until fully combined. Season with a pinch of salt and pepper.

• 4

  Add the roasted sweet potato, fresh spinach, and sautéed red onion to the egg mixture along with the chopped herbs. Stir gently to combine.

• 5

  Pour the mixture into a lightly oiled, oven-safe skillet, spreading evenly. Cook on the stovetop over medium heat for 3-4 minutes until the edges start to set.

• 6

  Transfer the skillet to the preheated oven and bake for an additional 10-12 minutes until the frittata is set in the center and slightly golden around the edges.

• 7

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