Sweet Potato Spinach Frittata

I like simple breakfasts, but they have to taste good. And I want all my meals, but especially breakfast, to be good for me. This frittata fits the bill!

If you’re looking for an all-in-one breakfast, this one has protein from the eggs, healthy fats from both the eggs and the bacon fat (or whatever cooking fat you decide to use), some nutrient-dense carbs from the sweet potato/yam, and some great vitamins, minerals, and fiber from the spinach. I love to work vegetables into my breakfasts! And a piece or two of this frittata will keep you satisfied for hours.

I paired my frittata with some raw sauerkraut (which gave me a dose of probiotic-rich fermented cabbage). Now that’s a super breakfast!

With some raw kraut!

Sweet Potato Spinach Frittata

• One large sweet potato or yam, peeled and grated or shredded
• 1-2 large handfuls of baby spinach, sliced
• 8-10 eggs, beaten
• sea salt, to taste
• bacon fat, lard, or coconut oil

To Cook:

1. Heat a 12-inch cast iron skillet over medium heat. Melt your cooking fat (I used bacon fat) in the pan so that it forms a thin coating over the bottom.
2. Add the grated sweet potato and salt to taste. Cook until the sweet potatoes are tender, but not mushy (about 6-8 minutes).
3. Add the spinach and cook until it turns dark green (a few minutes).
4. Turn the oven on broil.
5. Taste for salt, and adjust as needed. Spread the sweet potato-spinach mixture evenly on on the bottom of the pan. Add the eggs so that they evenly cover the veggies.
6. Cook for a couple of minutes on the stovetop and then transfer to the oven (middle rack).
7. Broil on high for 5-7 minutes or until the frittata is set and cooked through.
8. Remove from the oven and let it sit for a minute or two before slicing into eight pie pieces. Eat one or two…or more! Refrigerate the rest and reheat in a hot pan for tomorrow’s breakfast or a snack.

In the pan

Side view

This recipe is 21DSD-friendly for those doing the athlete, pregnant, or breastfeeding modifications.

This post is linked to Tasty Traditions, Real Food Wednesday and Party Wave Wednesday.