Spiralized Sweet Potato Baby Arugula Frittata
This simple sweet potato frittata uses spiralized sweet potatoes for a fun, quicker cooking dish. No spiralizer? No problem, you can still enjoy this egg and vegetable packed breakfast recipe as well with just a few minutes of prep!
Servings: 4
Ingredients
- 9 large eggs
- 1/4 c whole milk or cream fuller fat is best
- 1 medium sweet potato peeled
- 2 handfuls baby arugula
- 1-2 garlic cloves minced
- 1/4 tsp crushed red pepper
- ½ c shredded parmesan
- 1/2 tsp parsley
- sea salt and pepper to taste
Instructions
- Preheat oven to 350°F.
- Cut the sweet potato ends off and insert into your spiralizer. Spiralize according to your spiralizer instructions. *If you do not have a spiralizer, you can dice the sweet potato very small and sauté until they are softened and begin to brown on the edges.
- Whisk together milk, eggs, red pepper, Parmesan, sea salt and black pepper well.
- In a cast iron skillet, heat olive oil and add minced garlic. Heat until fragrant.
- Add in sweet potato noodles and toss to heat. (about 3-5 minutes)
- Add arugula and toss to mix in with the sweet potatoes until they start to wilt.
- Pour egg mixture over sweet potato and arugula mixture.
- Transfer to oven and bake for 20-25 minutes or until cooked through and edges begin to slightly brown.
- Allow to cool 5 minutes and then serve.
Notes
Store the frittata for 3-4 days sealed in the refrigerator. You can also freeze in a sealed freezer safe container for about 2 months.
Nutrition
Calories: 269kcal | Carbohydrates: 14g | Protein: 19g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 378mg | Sodium: 384mg | Potassium: 416mg | Fiber: 2g | Sugar: 4g | Vitamin A: 9047IU | Vitamin C: 4mg | Calcium: 262mg | Iron: 2mg