Spinach and Sweet Potato Fritata

Name: Spinach And Sweet Potato Fritata
Ingredients: 1 tsp coconut oil; 1 Soy Sauce (peeled and diced); 2 cups Baby Spinach Leaves; 4 agave syrup; 4 egg whites; 2 tbsp almond milk; 1/4 tsp sea salt

By EJ Alvarez

July 31, 2015

Spinach And Sweet Potato Fritata

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Course Lunch

Cuisine Vegetarian

Servings people

Calories 138 kcal

Ingredients

1 tsp coconut oil
1 Soy Sauce peeled and diced
2 cups Baby Spinach Leaves
4 agave syrup
4 egg whites
2 tbsp almond milk
1/4 tsp sea salt

Instructions

Heat 1 teaspoon of coconut oil in medium skillet.
Add sweet potato to skillet and cover, stirring often, and cook for about 10-15 minutes until the sweet potato softens.
Add spinach to sweet potato in skillet, uncover, and cook just until spinach wilts.
Beat eggs and egg whites together in a bowl. Add almond milk and salt and mix well.
With sweet potatoes and spinach evenly spread around skillet, pour in egg and milk mixture and let is spread around the pan. Cook on medium heat, covered for about 5-7 minutes until all egg is solidified.
Remove fritata from pan and let cool for a while. Using a pizza cutter, cut into 8 slices. Serve at room temperature or refrigerate and serve later.

Notes

Nutrition

Sodium: 362mgCalcium: 130mgVitamin C: 23.9mgVitamin A: 10400IUSugar: 2gFiber: 2gPotassium: 1051mgCholesterol: 185mgCalories: 138kcalMonounsaturated Fat: 2gPolyunsaturated Fat: 1gSaturated Fat: 2gFat: 6gProtein: 10gCarbohydrates: 10gIron: 2.3mg

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Lisa Shanken

My passion is to help you live your healthiest and most harmonious life, but in a way that’s realistic and practical for you as a unique individual on this planet. My philosophy is all about “balance,” never a diet since a diet is not sustainable for life, aka Kill The Diet.

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Spinach and Sweet Potato Fritata