Yam leek and spinach frittata

AuthorLeigh RenwickCategoryDifficultyIntermediate

This frittata recipe is packed with protein and vegetables! Try it for nutritious brunch, dinner, or prepare it on Sunday as part of your weekly meal prep!

Yields8 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

Ingredients
 3 tbsp olive oil
 1 lb yams, peeled and sliced 1/4 inch thick
 2 leeks
 1 cup frozen spinach
 8 large eggs
 ¼ cup goat cheese
 Salt and pepper to taste

Instructions
1

Preheat oven to 375F. Heat olive oil in a 9-inch oven-safe sauté pan over medium heat. Add yams in an even layer and cook over medium-low heat for 3-4 minutes. Stir, lightly break up yams, and season with salt and pepper. Spread the yams back into an even layer and continue to cook, stirring and redistributing every 3-4 minutes until yams soften and brown, roughly 15 minutes.

2

Once soft, coarsely mash yams with the back of a fork. Add in leeks and sauté for several minutes until soft. Spread leek and yam mixture in an even layer in the base of the pan, pressing down to create a solid base. Sprinkle the spinach evenly to cover.

3

In a medium bowl, whip eggs until frothy. Season with salt and pepper. Pour the whipped eggs into the sauté pan over the spinach. Leave to cook over medium-low heat for 2 minutes.

4

Dot the surface of the frittata with quarter-sized pieces of goat cheese.

5

Transfer to the oven and bake until the eggs are set, about 10-12 minutes. Let cool at least 5 minutes before serving.

Nutrition Facts

Serving Size 1

Servings 8


Amount Per Serving
Calories 307.7
% Daily Value *
Total Fat 16.6g26%
Saturated Fat 5.1g26%
Trans Fat 0.1g
Cholesterol 225.7mg76%
Sodium 185.3mg8%
Total Carbohydrate 27.3g10%
Dietary Fiber 4.8g20%
Sugars 2.4g
Protein 13g26%

Vitamin A 98%
Vitamin C 28%
Calcium 13%
Iron 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

Ingredients
 3 tbsp olive oil
 1 lb yams, peeled and sliced 1/4 inch thick
 2 leeks
 1 cup frozen spinach
 8 large eggs
 ¼ cup goat cheese
 Salt and pepper to taste

Directions

Instructions
1

Preheat oven to 375F. Heat olive oil in a 9-inch oven-safe sauté pan over medium heat. Add yams in an even layer and cook over medium-low heat for 3-4 minutes. Stir, lightly break up yams, and season with salt and pepper. Spread the yams back into an even layer and continue to cook, stirring and redistributing every 3-4 minutes until yams soften and brown, roughly 15 minutes.

2

Once soft, coarsely mash yams with the back of a fork. Add in leeks and sauté for several minutes until soft. Spread leek and yam mixture in an even layer in the base of the pan, pressing down to create a solid base. Sprinkle the spinach evenly to cover.

3

In a medium bowl, whip eggs until frothy. Season with salt and pepper. Pour the whipped eggs into the sauté pan over the spinach. Leave to cook over medium-low heat for 2 minutes.

4

Dot the surface of the frittata with quarter-sized pieces of goat cheese.

5

Transfer to the oven and bake until the eggs are set, about 10-12 minutes. Let cool at least 5 minutes before serving.

Yam leek and spinach frittata