Some of you have tried our Prottata recipe and if you liked that one, we are sure you will love our newest Spinach, Caramelized Onion Frittata dish! We went with a sweet potato crust and caramelized onion to pack the most flavour into this classic dish. It’s much lower in fat than it’s grocery store counterpart, but we promise you won’t miss the pastry 🙂
Spinach, Caramelized Onion Frittata with Sweet Potato Crust (makes 4 servings):
1 teaspoon olive oil
1 large sweet potato
a sprinkle each of salt & freshly ground black pepper
1 teaspoons olive oil
1 red onion
a sprinkle of sea salt
8 large eggs
1 cup egg whites
½ cup frozen spinach, thawed
½ teaspoon Italian seasoning
¼ teaspoon sea salt
freshly ground black pepper
1) Oil a cake pan with 1 tsp coconut oil then grate the peeled sweet potato, press into the cake pan and season the top with salt and pepper. Cover with foil and bake at 400 degrees for 30 mins. Take out, let cool slightly then press the sweet potato to make sure it comes up the sides of the pan to make a nice crust.
2) Warm the olive oil in a saute pan over medium heat and cook the onion until caramelized (about 15 mins). Then combine the eggs, whites, herbs, salt and pepper in a bowl and whisk. Press the water out of the spinach by using a sieve then add to the egg mixture and break it up so it’s distributed evenly. Pour egg mixture over the crust. Top with caramelized onion, cover and bake for 20-30 minutes of until cooked through (knife comes out clean when put through the centre of the frittata.
3) Enjoy with a side salad for lunch or dinner for a delicious meal that will help you get all your macro and micronutrients in!
Macronutrient Breakdown (per serving):