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 filling frittata featuring roasted sweet potato cubes, fresh spinach, and a delicate infusion of herbs. This dish artfully blends the rich creaminess of eggs and cottage cheese with the natural sweetness of roasted sweet potato, making for a vibrant and nutrient-packed meal perfect for any time of the day.

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NUTRITION

280kcal
Protein
20.6g
Fat
12.4g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/2 cup Low-Fat Cottage Cheese

1/2 Medium Sweet Potato (roasted)

1 cup Fresh Spinach

1/4 small Red Onion (quartered)

1 teaspoon Olive Oil

1/2 teaspoon Fresh Thyme

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and dice the sweet potato into small cubes.

  • 2

    Toss the sweet potato cubes with half a teaspoon of olive oil, a pinch of salt, and pepper. Roast on a baking sheet for about 20 minutes until tender and lightly caramelized.

  • 3

    While the sweet potato roasts, thinly slice the red onion and set aside. In a bowl, whisk the eggs along with salt and pepper.

  • 4

    Once roasted, add the sweet potato to the bowl with the eggs. Stir in the low-fat cottage cheese, fresh spinach, red onion, and fresh thyme.

  • 5

    Heat the remaining olive oil in an oven-proof skillet over medium heat. Pour the egg mixture into the skillet, spreading evenly.

  • 6

    Let it cook on the stovetop for 3-4 minutes until the edges begin to set, then transfer the skillet to the preheated oven.

  • 7

    Bake for 8-10 minutes until the frittata is fully set in the middle.

  • 8

    Remove from the oven, allow to cool slightly, 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 filling frittata featuring roasted sweet potato cubes, fresh spinach, and a delicate infusion of herbs. This dish artfully blends the rich creaminess of eggs and cottage cheese with the natural sweetness of roasted sweet potato, making for a vibrant and nutrient-packed meal perfect for any time of the day.

NUTRITION

280kcal
Protein
20.6g
Fat
12.4g
Carbs
22.1g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/2 cup Low-Fat Cottage Cheese

1/2 Medium Sweet Potato (roasted)

1 cup Fresh Spinach

1/4 small Red Onion (quartered)

1 teaspoon Olive Oil

1/2 teaspoon Fresh Thyme

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Peel and dice the sweet potato into small cubes.

  • 2

    Toss the sweet potato cubes with half a teaspoon of olive oil, a pinch of salt, and pepper. Roast on a baking sheet for about 20 minutes until tender and lightly caramelized.

  • 3

    While the sweet potato roasts, thinly slice the red onion and set aside. In a bowl, whisk the eggs along with salt and pepper.

  • 4

    Once roasted, add the sweet potato to the bowl with the eggs. Stir in the low-fat cottage cheese, fresh spinach, red onion, and fresh thyme.

  • 5

    Heat the remaining olive oil in an oven-proof skillet over medium heat. Pour the egg mixture into the skillet, spreading evenly.

  • 6

    Let it cook on the stovetop for 3-4 minutes until the edges begin to set, then transfer the skillet to the preheated oven.

  • 7

    Bake for 8-10 minutes until the frittata is fully set in the middle.

  • 8

    Remove from the oven, allow to cool slightly, slice, and serve.