Try this Sweet potato and spinach frittata recipe, or contribute your own.
Suggest a better descriptionRinse sweet potato and place in a shallow microwave-safe dish no more than two layers deep. Cover and microwave on High/100% for 4-6 minutes or until almost tender. Drain and set aside.
Heat the oil in a 26cm round (5cm deep) ovenproof, non-stick frying pan over a medium heat. Add onion and cook, stirring for 5-8 minutes, or until soft.
Add the sweet potato to the hot pan, cook for 5 minutes, stirring occasionally until potatoes are light golden. Spread the mixture evenly over the base of the pan. Top with half the spinach. Sprinkle with cheese.
Reduce heat to medium-low.
Whisk the eggs in a large bowl until well combined. Add parsley and season with pepper. Pour the egg mixture over potato and spinach, gently shake pan to allow the egg to run between the potato pieces. Cook for 8-10 minutes until edges are firm but the top still a little soft. Remove from the heat.
Preheat a grill on medium. Place the frittata (still in the frying pan) under the grill and cook for 5 to 7 minutes, or until top is firm and light golden. Loosen the edges and slide onto a serving plate or board. Cut into wedges. Serve with the remaining spinach.
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Serving Size: 1 Serving (397g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 436 | ||
Calories from Fat: 188 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.9g | 28 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 846mg | 260 % | |
Sodium 385.1mg | 13 % | |
Potassium 947.1mg | 25 % | |
Total Carbohydrate 34.3g | 10 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 29g | ||
Protein 28.5g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 436
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