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Roasted Sweet Potato, Spinach + Avocado Frittata

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 2
Author: Lorie Yarro


  • 3 whole eggs
  • 2 egg whites
  • 1/4 c yellow onion diced
  • 3 large handfuls baby spinach
  • 1 cup diced sweet potato lightly coated with coconut oil and roasted at 375°F for about 20-25 minutes
  • 1/2 avocado cubed
  • Sea salt and cracked pepper to taste
  • 1/2-1 garlic clove minced
  • olive oil


  • Preheat oven to 350°F.
  • Whisk together eggs and egg whites until combined.
  • Heat a cast iron skillet to medium heat.
  • Heat about 1 T olive oil in skillet.
  • Add spinach and onions cook until onions are translucent and spinach is wilted.
  • Add garlic and stir to combine.
  • Stir in sweet potatoes. If they are coming from the fridge, heat for several minutes.
  • Pour egg mixture over the vegetables in skillet. Add sea salt and pepper to taste.
  • Spread avocado evenly over the dish.
  • Move skillet to the oven and bake for about 10-12 minutes or until egg is cooked through in the center.
  • Serve immediately with your favorite breakfast (or dinner!) sides.