Spinach Sweet Potato Frittata
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.