NUTRITION

SERVINGS

INGREDIENTS

2 oz ground beef (93% lean)

1 medium sweet potato

0.25 tbsp extra virgin olive oil

0.5 cup red bell pepper

0.5 cup baby spinach

2 large eggs

0.25 oz feta cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a small 6-inch oven-safe skillet with a touch of oil.

• 2

  Peel the sweet potato and dice it into small half-inch cubes to ensure they cook through quickly.

• 3

  In a separate non-stick skillet over medium-high heat, brown the ground beef until fully cooked and no longer pink, then drain any excess fat and set aside to cool slightly.

• 4

  In the oven-safe skillet, heat the olive oil over medium heat and sauté the sweet potato cubes for 8-10 minutes until tender and golden brown.

• 5

  Add the diced red bell pepper to the skillet and sauté for another 2-3 minutes until softened.

• 6

  Stir in the baby spinach and cook just until wilted, then spread the vegetables evenly across the bottom of the pan.

• 7

  In a medium mixing bowl, whisk together the eggs, sea salt, black pepper, and dried oregano until well combined.

• 8

  Fold the cooked ground beef directly into the egg mixture so it is fully incorporated.

• 9

  Pour the beef and egg mixture over the vegetables in the skillet, ensuring the beef is distributed evenly throughout the dish.

• 10

  Sprinkle the crumbled feta cheese over the top and bake for 15-18 minutes until the eggs are set and the edges are slightly puffed.

• 11

  Allow the frittata to rest for 5 minutes before slicing into wedges and serving.