Spinach, Sweet Potato, & Goat Cheese Fritatta

Leafy greens…check!  Orange or yellow veggie…check!  Eggs…check!  Protein…check!  This super easy and beautiful dish works equally well for weekend brunch or weeknight dinner.


  • 1 sweet potato peeled and sliced into thin rounds
  • handful of fresh spinach chopped
  • 6 eggs
  • small handful of parsley chopped
  • small handful of basil chopped
  • salt
  • pepper
  • about ¼ cup goat chevre
  • 1 TBSP butter

Note: For this recipe, I use an 9” round cast iron skillet. You can use a different size skillet, just adjust the ingredients accordingly.

1. With a medium flame, melt butter in a small skillet. Add sweet potatoes. Stir frequently and allow the potatoes to soften. It takes about 7 or 8 minutes.

2. While the potatoes are cooking, beat your eggs.

3. Once the potatoes are nice and soft, add the spinach and cook for about 5 minutes, allowing the spinach to begin to wilt.

4. Add eggs, parsley, basil , salt and pepper. Using your spatula, encourage the greens and potatoes to mix in with the eggs. Be gentle.

5. Cover and cook on a medium/low flame for about 5-8 minutes. Every now and then, encourage the greens a little further. Continue to cook until the egg looks about 85-90% done.

6. Turn off heat. Add goat cheese. Broil in the oven for 4 minutes until goat cheese is soft and slightly browned.

NOTE:  I have successfully made this recipe substituting swiss chard for the spinach and mozzarella cheese for the chevre

Recipe adapted from Grow Vibrant