Sweet Potato and Spinach Frittata with Goat Cheese
I hate cold weather, but I love fall smells and foods. Pumpkin is my favorite! I have made a lot of things with pumpkin this year and last. Pumpkin scones are delightful. I love pumpkin soup. I have already made pumpkin and sweet potato soup this year. It is delightful. I also love sweet potatoes.
One of my favorite things my mom used to serve on Thanksgiving was sweet potatoes. I really don't care what time of year I have them. I love sweet potatoes. I love making frittata's. Breakfast foods are my favorite and frittata's can be made for breakfast or dinner. They also fall into the "gluten-free" list.
I use ALLWhites Egg Whites instead of whole eggs. Using egg whites make the meals lighter and healthier. Their website says they are gluten-free.
2 cups of spinach
8 ALLWhites Egg Whites
1 large egg
1 teaspoon red wine vinegar
1 tablespoon olive oil
1 small onion diced
2 oz crumbled goat cheese
1 tablespoon gluten-free Dijon mustard or regular Dijon mustard if you are not gluten-free
1 medium sweet potato (Cut into 1/2 pieces)
salt and pepper
Using a skillet, pour olive oil into the pan on medium heat. Add the onion to the pan. While the onion is cooking, add egg whites, Dijon mustard and red wine vinegar in a separate medium bowl. Sprinkle a dash of salt and pepper. Add spinach to onion. Sprinkle a dash of salt, pepper, and stir. Cook onion about 5 minutes. Do not let it turn brown. Spinach should be wilted. Slowly add the egg white mixture. Add goat cheese. Oven should still be on medium heat. Let frittata cook in pan for 7-8 minutes until the edges turn brown. Use a spatula and slide frittata onto a plate. Invert the frittata carefully back onto skillet and cook for 5-6 minutes.
Serve and enjoy!