Sweet potato and arugula frittata

Name: Sweet potato and arugula frittata
Cuisine: American
Ingredients: *8 eggs, beaten; *1 small sweet potato, peeled and cut into small cubes; *1 cup water; *1 large handful arugula or kale; *1 small white or yellow onion; *1 tsp. olive oil or coconut oil; *Salt & pepper, to taste; 2 tbls almond flour; 2 slice whole wheat bread

6 steps

Updated at: Wed, 10 Jan 2024 08:32:58 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories226.6 kcal (11%)

Total Fat11.7 g (17%)

Carbs15.6 g (6%)

Sugars3.3 g (4%)

Protein14.3 g (29%)

Sodium402.4 mg (20%)

Fiber2.4 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

8eggs

beaten

1sweet potato

small, peeled and cut into small cubes

1 cupwater

1 tspolive oil

2 tblsalmond flour

2 slicewhole wheat bread

Instructions

Step 1

Preheat oven to 230 degrees Celsius (450 degrees Fahrenheit)

Step 2

Combine sweet potato and water in a round oven-safe pan over high heat. *If you don't have an oven-safe pan, then you can use a regular pan here and transfer all ingredients to a cake pan later. Bring to a boil and then reduce heat and simmer for about 10 minutes until sweet potato is softened and water is almost evaporated.

Step 3

Add oil and onion, season with salt and pepper, stirring often for about 2 minutes.

Step 4

Add arugula or kale to pan and cook until it has wilted, about 2 minutes.

Step 5

Beat eggs together with cottage cheese and season with salt & pepper. Spread out the vegetables evenly on the bottom of the pan and pour egg and almond flour mixture on top. Make sure it is in an even layer

Step 6

Place in oven for about 10 minutes or until it is lightly brown on top. *Alternatively, oil a cake pan, and transfer cooked vegetables to cake pan in an even layer. Add egg and almond flour mixture and place in oven.