Good Food, Good Life, 365 – Baked Sweet Potato and Spinach Frittata
Baked Sweet Potato and Spinach Frittata
For one serving:
Thin slices of raw sweet potato
Handful of baby spinach leaves, torn
Thin slices of red onion, cut into bite-size pieces
1 large egg
water
1/4 teaspoon basil pesto
pinch of salt
Freshly parsley, minced
Preheat oven to 350 degrees.
Use olive oil to grease a small ramekin or baking dish.
Layer sweet potato slices, torn spinach and red onion slices in prepared dish.
Whisk egg with a splash of water, pesto and salt.
Pour egg mixture over vegetables in baking dish.
Bake in preheated oven about 20 minutes, until egg is set. Top with a dollop of sour cream and a sprinkle of parsley. Eat hot.
Sue’s Tip
Turn this frittata into an appetizer. Grease a 9-x-13-inch glass baking dish. Lay sweet potato slices on the bottom of the dish, overlapping slightly. Layer with spinach and red onion. Whisk 12 eggs with 1/4 cup water, 1 1/2 tablespoons basil pesto and 1/4 teaspoon salt. Pour over vegetables in dish. Bake in preheated 350-degree oven for about 30 minutes, until eggs are set. Allow to cool slightly. Cut into 2-x2-inch squares. Arrange on serving platter. Top each piece with a little sour cream and a piece of chopped red bell pepper. Serve warm or at room temperature.
Recent Comments on Lakeland Public Television (LPTV)
Finally! So happy they will be doing something to help save our people & our... Read More
Looks like the red lake police have to get a few drug sniffen dogs up there. Sta... Read More
What about the 150 years of alcohol abuse and it's role in the destruction of th... Read More
My prayers are with the families of Red Lake. I know this will not bring your ch... Read More