Caramelized Onion & Spinach Frittata with Sweet Potato Crust

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I’m always looking for new egg recipes because I love how versatile they are. You can have them for breakfast, lunch, or dinner. I am a huge fan of breakfast for dinner. This recipe from Vitamin Sunshine did not disappoint. The original recipe calls for cheese but I left that out since since I try to avoid dairy. This is the epitome of healthy food tastes good. We devoured it!

Caramelized onion & spinach frittata with sweet potato crust
Serves 4
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For The Crust
  1. 1 teaspoon olive oil
  2. 1 large sweet potato
  3. sea salt & freshly ground black pepper, to taste
For the frittata
  1. 2 teaspoons olive oil
  2. 1 red onion
  3. sea salt, to taste
  4. 8 large eggs
  5. ½ cup frozen spinach, thawed (or 2 cups fresh spinach)
  6. ½ teaspoon italian seasoning
  7. ¼ teaspoon sea salt
  8. freshly ground black pepper, to taste
  9. optional: ⅓ cup shaved or grated parmesan
  1. Preheat oven to 425º.
  2. Shred the sweet potatoes (peeling the sweet potato first is optional). You can do this with a food processor, and it takes seconds.
  3. Coat the bottom of a baking dish with 1 teaspoon olive oil.
  4. Add the sweet potatoes, and lightly season with sea salt and black pepper.
  5. Cover tightly with foil, and bake for 30 minutes.
  6. While the sweet potatoes are baking, thinly slice the onion, and add it to a frying pan with 2 teaspoons of olive oil. Cook over medium low heat, stirring occasionally, until the onions have softened. Season with sea salt. If they seem dry, rather than adding more oil, add a few tablespoons of water. Set aside when the onions are very soft and caramelized.
  7. Beat the eggs, and mix in thawed spinach (or chopped fresh spinach), optional parmesan, and spices.
  8. When the sweet potatoes have finished cooking, remove the baking dish, and let cool for 5 or 10 minutes.
  9. After it's cooled down a bit, loosen the foil. Use a dish towel to protect your hand from the heat, and compress the sweet potatoes to form a crust.
  10. Once the crust has been formed, add the egg mixture. Top the egg mixture with caramelized onions.
  11. Cover the dish tightly with foil, and bake at 425º for another 20 minutes.
  12. Remove the foil, and bake for another 10-15 minutes, depending on your oven, until the eggs are firm in the center and the edges of the crust begin to turn golden.
  1. recipe adapted from

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