Loaded Sweet Potato Bowl
AmericanVegetarianGluten freeBudget friendly30 minHigh proteinDinnerVegetarianGluten freeHigh protein
30 min4 servings
Why this meal
30-min mealHigh proteinBudget friendlyVegetarianGluten-free
Ingredients
- 8 large eggs
- 1 medium bell pepper
- 3 cups fresh spinach
- 2 cloves garlic
- 0.25 cups milk
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- 1.Preheat the oven to 375°F (190°C).
- 2.In a large oven-safe skillet, heat 1 tablespoon of olive oil over medium heat.
- 3.Add the diced bell peppers and sauté for 5 minutes until softened.
- 4.Add the minced garlic and cook for 1 minute until fragrant.
- 5.Add the fresh spinach and cook until wilted, about 2 minutes.
- 6.In a large bowl, whisk together the eggs, milk, salt, and pepper.
- 7.Pour the egg mixture over the vegetables in the skillet, stirring gently to distribute evenly.
- 8.Cook on the stovetop over medium heat for about 3 minutes without stirring, until the edges start to set but the center is still runny on top, then transfer the skillet to the oven and bake for 12-15 minutes, or until the frittata is fully set and lightly golden on top, a toothpick inserted in the center should come out clean.
Recipe by
Sam Calder