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

Enjoy a satisfying, nutrient-dense frittata featuring herb-roasted sweet potato, fresh spinach, and a blend of whole eggs and egg whites, complemented by a tangy crumbled feta. This dish is perfect any time of day with a wonderful balance of savory herbs, naturally sweet roasted veggies, and a delicate, custardy texture.

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NUTRITION

422kcal
Protein
31.3g
Fat
25.8g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs (150g total)

2 large Egg Whites (66g total)

1/2 medium Sweet Potato (57g diced)

1 cup Spinach (30g)

1 oz Feta Cheese (28g)

1 tsp Extra Virgin Olive Oil (4.5g)

1/2 tsp Fresh Rosemary

1/2 tsp Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Peel and dice the sweet potato into small cubes. Toss the cubes with olive oil, rosemary, thyme, salt, and pepper.

  • 3

    Spread the seasoned sweet potato on a baking sheet and roast in the oven for about 15 minutes, or until tender and slightly crisp on the edges.

  • 4

    While the sweet potato roasts, lightly sauté the spinach in a non-stick skillet over medium heat just until wilted. Remove from heat.

  • 5

    In a bowl, whisk together the whole eggs and egg whites until smooth. Season with a pinch of salt and pepper.

  • 6

    Fold the roasted sweet potato, sautéed spinach, and crumbled feta cheese into the egg mixture.

  • 7

    Pour the combined mixture into a lightly greased, oven-safe skillet or baking dish. Spread evenly.

  • 8

    Place the skillet back in the oven and bake for 12-15 minutes, or until the frittata is set and lightly golden on top.

  • 9

    Remove from the oven, let it cool for a few minutes, then 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

Enjoy a satisfying, nutrient-dense frittata featuring herb-roasted sweet potato, fresh spinach, and a blend of whole eggs and egg whites, complemented by a tangy crumbled feta. This dish is perfect any time of day with a wonderful balance of savory herbs, naturally sweet roasted veggies, and a delicate, custardy texture.

NUTRITION

422kcal
Protein
31.3g
Fat
25.8g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

3 large Whole Eggs (150g total)

2 large Egg Whites (66g total)

1/2 medium Sweet Potato (57g diced)

1 cup Spinach (30g)

1 oz Feta Cheese (28g)

1 tsp Extra Virgin Olive Oil (4.5g)

1/2 tsp Fresh Rosemary

1/2 tsp Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C).

  • 2

    Peel and dice the sweet potato into small cubes. Toss the cubes with olive oil, rosemary, thyme, salt, and pepper.

  • 3

    Spread the seasoned sweet potato on a baking sheet and roast in the oven for about 15 minutes, or until tender and slightly crisp on the edges.

  • 4

    While the sweet potato roasts, lightly sauté the spinach in a non-stick skillet over medium heat just until wilted. Remove from heat.

  • 5

    In a bowl, whisk together the whole eggs and egg whites until smooth. Season with a pinch of salt and pepper.

  • 6

    Fold the roasted sweet potato, sautéed spinach, and crumbled feta cheese into the egg mixture.

  • 7

    Pour the combined mixture into a lightly greased, oven-safe skillet or baking dish. Spread evenly.

  • 8

    Place the skillet back in the oven and bake for 12-15 minutes, or until the frittata is set and lightly golden on top.

  • 9

    Remove from the oven, let it cool for a few minutes, then slice and serve warm.