Sweet Potato Frittata Meal Prep (Print Version)
# Ingredients:
01 -
2 tablespoons olive oil
02 -
½ medium onion, chopped
03 -
1 large red bell pepper, chopped
04 -
2 cups diced roasted sweet potato
05 -
2 cups spinach
06 -
5 large eggs, lightly beaten
07 -
½ cup almond milk
08 -
¼ tsp crushed red peppers
09 -
1 tablespoon dried parsley
10 -
Salt and pepper to taste
→ Serve it with
11 -
Roasted cashews
12 -
Berries
# Instructions:
01 -
Preheat oven to 400°F (200°C).
02 -
Heat olive oil in a 9-inch cast iron skillet over medium-high heat. Add the chopped onion and cook until slightly golden brown. Add chopped red bell pepper and cook for another 3-5 minutes.
03 -
Add the diced roasted sweet potato and spinach to the skillet. Stir well to combine and cook for 1 minute until the spinach starts to wilt.
04 -
In a medium bowl, whisk together the eggs, almond milk, crushed red pepper flakes, dried parsley, salt, and pepper until well combined.
05 -
Pour the egg mixture into the skillet over the vegetables, making sure the eggs cover all the vegetable mixture. Cook on the stovetop until the edges of the frittata begin to set.
06 -
Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the frittata is completely cooked through but not overbaked.
07 -
Once cooled, divide the frittata into four portions and place each portion in a glass meal prep container. Add berries alongside the frittata. Store in the refrigerator for up to 4 days. Add roasted cashews when ready to eat.
# Notes:
01 -
Red bell peppers are the sweetest, but orange or yellow bell peppers can be substituted.
02 -
Kale or collard greens can be used instead of spinach.
03 -
Be careful not to overbake the frittata as the eggs will become rubbery.