Spinach Sweet Potato Frittata
Spinach is the perfect way to green-up your summer menu. Unlike many leafy greens, spinach is sweet and easy to use in any recipe, which is why it’s so popular.
This recipe is perfect for the whole family. It makes a lovely holiday meal that is a quick and easy anti-inflammatory breakfast. It is also a perfect appetizer. Cut into 2-inch x 2-inch bites and serve!
1 cup green onion, sliced
2 cups organic baby spinach
1 cup organic sweet potato, sliced thin
12 large organic eggs
¼ cup water
¼ tsp. grey sea salt or pink rock salt
1 ½ tbsp. dairy-free basil pesto (available in the fridge department of The Big Carrot.)
As desired fresh herbs, chopped
Preheat the oven to 350° F. Grease a 10 by 14-inch casserole dish with the olive oil and set aside.
Layer onion, spinach and sweet potato in the bottom of a casserole dish.
Whisk eggs, water, salt and pesto in a medium-sized bowl until well blended.
Pour mixture over other ingredients in casserole dish. Top with fresh chopped herbs.
Cook for 30 minutes or until the eggs are set. Makes 6 servings.
Recipe reprinted with permission by Julie Daniluk RHN and Random House Canada / ©MealsThatHealInflammation2012.
Nutritionist Julie Daniluk RHN hosts Healthy Gourmet, a reality cooking show, now shown in over 70 countries. Her award-winning bestseller, Meals That Heal Inflammation, has helped over 100,000 people enjoy allergy-free foods that taste great. Julie’s latest book, Hot Detox, was the number #1 health book in 2017 with 11 weeks on the best-seller list.
She has appeared on hundreds of television and radio shows, including The Dr. Oz Show, and is a resident nutrition expert for The Marilyn Denis Show.