Sweet Potato and Egg Frittata

Ingredients

• 1 large Sweet potato, peeled and diced
• 8 large Eggs
• 1/2 medium Onion, chopped
• 1/2 medium Bell pepper, chopped
• 2 cups Spinach, chopped
• 2 cloves Garlic, minced
• 1 tbsp Vegetable oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Place a large oven-safe skillet over medium heat on your stovetop. Add the 1 tbsp of vegetable oil to the skillet. Once the oil is hot, add the 1 large diced sweet potato and cook for 5-7 minutes, stirring occasionally, until the sweet potato pieces are slightly softened.
3. 3Add the 1/2 medium chopped onion and the 1/2 medium chopped bell pepper to the skillet with the sweet potato. Continue to sauté for about 3 minutes, stirring frequently, until the onion and bell pepper have softened.
4. 4Stir in the 2 cloves of minced garlic and the 2 cups of chopped spinach. Cook for about 1 minute, stirring constantly, until the spinach has completely wilted.
5. 5In a large bowl, crack the 8 large eggs. Add the 1/2 tsp of salt and the 1/4 tsp of black pepper. Whisk these ingredients together vigorously until the egg yolks and whites are fully combined and slightly frothy.
6. 6Carefully pour the whisked egg mixture evenly over the cooked vegetables in the skillet, ensuring the vegetables are distributed throughout the eggs.
7. 7Carefully transfer the skillet from the stovetop to the preheated oven. Bake for 15-20 minutes, or until the frittata is set in the center and the top is golden brown.
8. 8Remove the skillet from the oven and place it on a heat-safe surface. Allow the frittata to cool slightly for 5-10 minutes before slicing and serving; this helps it set further and makes it easier to cut.

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