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Sweet Potato & Asparagus Frittata

Mysty Pfeffer
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Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Servings 8
Calories 130 kcal

Ingredients
  

  • 1 1/2 Cups Sweet Potato Grated
  • 1 Cloves Garlic
  • 1 Cup Asparagus
  • 1 Cup Spinach
  • 2 Tsp Avocado Oil
  • 10 Eggs
  • 1/4 Cup Romano Cheese Grated
  • 1 TSp Onion Powder
  • 1/2 Tsp Paprika
  • Pinch Cinnamon
  • 1/2 Tsp Pepper
  • 1/4 Cup Almond Milk Unsweetened
  • 1 Tbsp. Oregano chopped

Instructions
 

  • Preheat oven to 375 degrees.
  • In an iron skillet (or other oven compatibale skillet) sautee 1 cloves of minced garlic in 2 tsp avocado oil for about a minute. Add the chopped asparagus and cook until just tender about a minute. Salt to taste then remove asparagus to a bowl and set aside.
  • In the same oiled skilled add the shredded sweet potato, paprika, cinnamon, and pepper. Mix spices and oil into the potato slightly and spread it over the bottom of the skillet and up the sides. Bake in the oven 15 minutes.
  • Meanwhile prepare the eggs in a large bowl by adding salt, onion powder, a dash of pepper and 1 tbsp. chopped oregain. Then add the milk and whisk well.
  • Once the potatoes have cooked 15 minutes remove them from the oven and pour the egg mixture over the potatoes. Spread the chopped spinach and chopped asparagus evenly over the eggs. Top with the shredded Romano cheese and bake for 15-20 minutes or until eggs are done.

Nutrition

Calories: 130kcalCarbohydrates: 7gProtein: 9gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 208mgSodium: 143mgPotassium: 225mgFiber: 1gSugar: 2gVitamin A: 4337IUVitamin C: 3mgCalcium: 92mgIron: 2mg
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