Baked Egg and Spinach Frittata with Roasted Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Egg and Spinach Frittata with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Baked Egg and Spinach Frittata with Roasted Sweet Potatoes

Enjoy a hearty, wholesome meal featuring a fluffy baked egg and spinach frittata accompanied by tender roasted sweet potatoes. The dish brings together savory turkey bacon, fresh spinach, and perfectly roasted sweet potatoes for a well-balanced blend of flavors and textures.

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NUTRITION

488kcal
Protein
36.4g
Fat
24.5g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 egg whites

1 cup fresh spinach

2 slices turkey bacon

1 medium sweet potato

1 teaspoon olive oil

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PREPARATION

  • 1

    Preheat your oven to 375°F. Line a baking sheet with parchment paper.

  • 2

    Peel and dice the sweet potato into 1/2-inch cubes. Toss with 1 teaspoon of olive oil, salt, and pepper, then spread in a single layer on the baking sheet.

  • 3

    Roast the sweet potato in the oven for about 25-30 minutes, stirring halfway, until tender and lightly caramelized.

  • 4

    While the sweet potatoes roast, preheat a non-stick skillet over medium heat. Cook the turkey bacon until lightly crispy. Remove from heat, chop into bite-sized pieces, and set aside.

  • 5

    In a mixing bowl, whisk together 3 eggs and 2 egg whites. Stir in the fresh spinach and chopped turkey bacon, and season with salt and pepper.

  • 6

    Pour the egg mixture into an oven-safe, lightly greased dish or skillet. Bake in the preheated oven for 18-20 minutes, or until the frittata is fully set and slightly golden on top.

  • 7

    Serve a generous slice of the baked egg and spinach frittata alongside the roasted sweet potatoes, and enjoy your balanced, nourishing meal.

Baked Egg and Spinach Frittata with Roasted Sweet Potatoes

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Egg and Spinach Frittata with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Baked Egg and Spinach Frittata with Roasted Sweet Potatoes

Enjoy a hearty, wholesome meal featuring a fluffy baked egg and spinach frittata accompanied by tender roasted sweet potatoes. The dish brings together savory turkey bacon, fresh spinach, and perfectly roasted sweet potatoes for a well-balanced blend of flavors and textures.

NUTRITION

488kcal
Protein
36.4g
Fat
24.5g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 egg whites

1 cup fresh spinach

2 slices turkey bacon

1 medium sweet potato

1 teaspoon olive oil

PREPARATION

  • 1

    Preheat your oven to 375°F. Line a baking sheet with parchment paper.

  • 2

    Peel and dice the sweet potato into 1/2-inch cubes. Toss with 1 teaspoon of olive oil, salt, and pepper, then spread in a single layer on the baking sheet.

  • 3

    Roast the sweet potato in the oven for about 25-30 minutes, stirring halfway, until tender and lightly caramelized.

  • 4

    While the sweet potatoes roast, preheat a non-stick skillet over medium heat. Cook the turkey bacon until lightly crispy. Remove from heat, chop into bite-sized pieces, and set aside.

  • 5

    In a mixing bowl, whisk together 3 eggs and 2 egg whites. Stir in the fresh spinach and chopped turkey bacon, and season with salt and pepper.

  • 6

    Pour the egg mixture into an oven-safe, lightly greased dish or skillet. Bake in the preheated oven for 18-20 minutes, or until the frittata is fully set and slightly golden on top.

  • 7

    Serve a generous slice of the baked egg and spinach frittata alongside the roasted sweet potatoes, and enjoy your balanced, nourishing meal.