Individual Sweet Potato Frittatas
Perfectly portioned and packed with flavor, these Individual Sweet Potato Frittatas are a nutritious and delicious way to start your day or enjoy a light meal. Featuring roasted sweet potato cubes, sautéed baby spinach, and a sprinkle of sharp cheddar cheese, these mini frittatas are baked to golden perfection in a muffin tin—making them ideal for meal prep or grab-and-go breakfasts. The combination of creamy eggs, a touch of garlic powder, and a hint of black pepper creates a savory and satisfying bite every time. Naturally gluten-free and offering a boost of protein and veggies, they're easy to make with just 15 minutes of prep time. Whether served warm fresh from the oven or reheated as a quick snack, these bite-sized frittatas strike the perfect balance between wholesome and indulgent.
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Recipe Information
Ingredients
- 1 large sweet potato
- 2 tablespoons olive oil
- 6 large eggs
- 0.25 cup milk
- 2 cups baby spinach
- 1 cup shredded cheddar cheese
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.5 teaspoon garlic powder
- as needed baking spray
Instructions
Preheat your oven to 400°F (200°C).
Peel the sweet potato and dice it into small 1/2-inch cubes.
Spread the sweet potato cubes on a baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat, then roast for 15 minutes, or until tender and slightly caramelized.
While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the baby spinach and sauté for 2-3 minutes, or until wilted. Remove from heat and set aside.
In a large bowl, whisk together the eggs, milk, salt, black pepper, and garlic powder until fully combined.
Lightly spray a 6-cup muffin tin with baking spray, ensuring each cup is well coated.
Divide the roasted sweet potatoes and sautéed spinach evenly among the muffin cups.
Pour the egg mixture into each cup, filling about 3/4 of the way. Sprinkle shredded cheddar cheese on top of each frittata.
Bake in the preheated oven for 18-20 minutes, or until the tops are set and slightly golden.
Remove the frittatas from the oven and let them cool in the pan for 5 minutes before gently loosening the edges with a knife and removing them.
Serve warm or store in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or oven before serving.
Nutrition Facts
Calories |
1415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.9 g | 136% | |
| Saturated Fat | 41.6 g | 208% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 1248 mg | 416% | |
| Sodium | 2740 mg | 119% | |
| Total Carbohydrate | 43.0 g | 16% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 13.9 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 1160 mg | 89% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 924 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
