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
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.
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.