Sweet Potato & Spinach Frittata Recipe

Sweet Potato & Spinach Frittata
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Want a quick fix for your hunger pangs? This Sweet Potato & Spinach Frittata by The Muscle Bakery couldn’t be easier – in the pan, bake, voilà! Dinner is served.

INSTRUCTIONS:

1.) Preheat oven to 170 Degrees C.

2.) Whisk together the egg whites, salt, pepper, paprika and mixed Italian herbs.

3.) Using a cast iron pan, or even a standard pan (which can be placed in a hot oven) place sweet potato and spinach as neatly or roughly as you please.

4.) Pour egg mix into pan, then with the tip of a knife and your finger, slide bits of soft cheese onto different areas of the pre-frittata.

5.) Sprinkle a few more herbs over the top, and even a drizzle of olive oil if you’re feeling fancy.

6.) Bake for 15-20 mins until egg has cooked through.

*Recommended recipe for sweet potato slices or you can use pre-made frozen slices.

Sweet Potato & Spinach Frittata

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MACROS (per serving)

Calories – 247

Protein – 27.2g

Carbs – 24.3g

Fats – 5.9g

Author: The Muscle Bakery

Ingredients

100g Cooked Sweet Potato Slices*

Handful Chopped Spinach

30g Extra Light Soft Cheese

200g Egg Whites

½ Tsp Smoked Paprika

1 Tsp Mixed Italian Herbs

Salt & Pepper