This frittata is made with sweet potatoes and vegetables, making it hearty enough to be a balanced meal. It’s the perfect meal to make with your leftover vegetables.
I spend a good chunk of my Sunday meal prepping for the weekend. I cook a few full dinners, make meals to puree for my son, prep veggies to use in recipes and cut fruit so that it’s ready-to-eat. Sunday night my refrigerator is bursting with nourishment.
Then Friday comes!
Feeding two teenage boys and an athletic daughter usually equates to an empty fridge by Friday, with a few exceptions. Somehow, they manage to see past some of those cut-up veggies; that’s where frittata’s come in.
This dish is a delicious way to put leftovers to use, all while preventing food waste. Plus, it meets my requirements for recipes that are quick, easy and nourishing. You can toss all ingredients together, pour them into one dish and bake it. No fuss; no waste! It’s a busy moms dream come true.
- 6 Large Eggs
- 6 Egg Whites
- 12 Cherry Tomatoes cut length wise
- 1/2 Red Onion sliced
- 1/2 Green Bell Pepper sliced
- 1 cup Baby Spinach
- 1/4 cup Black olives sliced
- 6 ounce white Potato's cooked
- 6 ounce Sweet Potato's cooked
- 1/8 tsp Salt
- 1/8 tsp Ground Black Pepper
- 1 tbsp Olive Oil
- Preheat oven to 375 degrees.Slice pre-cooked sweet potato and white potato length wise, and then cut into thin slices.Slice onion, green pepper, cherry tomatoes and mushrooms then set aside. If you purchase the black olives whole, make sure to slice them. (I by the small can of pre-sliced olives.)Crack 6 eggs and 6 egg whites into a bowl then add the salt and pepper. Whisk until combined.Over medium heat, heat oil in a cast-iron skillet. Add onions and green pepper and stir until browned. Stir in the sliced mushroom and olives and let brown about 1 minute. Then, add the white potato and sweet potato and gently toss, trying not to mash the potatoes. Lastly, add the spinach. Stir everything gently and allow it to heat evenly.Use a spatula to make sure that all of the ingredients are evenly distributed in the skillet. Then, pour the egg/egg white mixture over the vegetables.Allow this to sit on the stove-top for 1-2 minutes as the edges set up before putting it in the oven.Transfer the pan to a preheated oven (375 degree). Let it cook in the oven for ~15 minutes, or until the eggs are set but not brown. If after 15 minutes the eggs are still bubbling on the top, allow another minute to cook. (Don't walk away from the oven at this point.) Once eggs are set remove from the oven.Allow to sit a few minutes. Slice frittata in the cast-iron skillet or slide it out of the skillet onto a cutting board. Slice into wedges. The nutrition information provided is for 4 servings. If you want smaller portions, slice it into 8 wedges.Makes 4 servings Serving Size: ¼ frittataPairing Recommendation: Serve with a slice of whole-grain toast or add some sweetness to this dish by serving with a side of fruit.
- Nutrition Facts (per serving): 270 calories, 25 g carbohydrates, 4 g fiber, 17 g protein, 12 g total fat, 3 g saturated fat, 325 mg cholesterol, 360 mg sodium, 6% daily calcium, 15% daily iron, 15% daily potassium
- Meal Planning Servings: 1.5 CHO; 2.5 PRO; 2.5 FAT
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