This sweet potato frittata is perfect for slow morning brunch or special occasions. It's a delicious combination of eggs, roasted sweet potatoes, spinach, goat cheese, and curry powder. It's ready in just 55 minutes, and it's easy to make, too!
Ingredients
1lbsweet potatoes, thinly sliced
3teaspoonsolive oil, divided
¾ teaspoonsea salt, divided
½ mediumonion, minced
1tablespoonminced ginger
2clovesgarlic, finely minced
2cupsspinach
6largeeggs
½ cupgoat cheese, divided
¼ cupmilk
2teaspoonscurry powder
Chopped almonds and goat cheese, to serve
Instructions
Preheat your oven to 425 degrees. Line a baking tray with parchment paper. Mix the sweet potato rounds with olive oil and sea salt then arrange them in a single layer. Put them into your oven to roast for 20-25 minutes, or until they are soft.
While the sweet potatoes are cooking, make the rest of the frittata. Heat the remaining teaspoon of olive oil over medium-high heat in an oven-safe pan. Add the onion and cook for 5 minutes, stirring occasionally, until it has begun to brown. Add the garlic and ginger and cook for 30 more seconds. Add the spinach to the pan and let it wilt then transfer the veggies to a bowl.
½ medium onion, 1 tablespoon minced ginger, 2 cloves garlic, 2 cups spinach
In a medium-sized bowl, whisk the eggs, half of the goat cheese, milk, curry powder, and the remaining ½ teaspoon of sea salt.
6 large eggs, ½ cup goat cheese, 2 teaspoons curry powder, ¼ cup milk
Make a layer of sweet potatoes in the pan used for cooking the veggies. Top it with half of the veggies then make a second layer. Pour the eggs into the pan then dot the remaining ¼ cup of goat cheese on top.
Put the pan into the oven and let it cook for 25 minutes, or until the frittata has puffed up a little and is no longer runny. Remove the pan from the oven and let it rest for 5 minutes. Sprinkle the chopped almonds over the top.