A beautiful frittata full of sweet potatoes, baby spinach and goat cheese. Don’t limit this to breakfast; it’s a filling one-skillet meal that makes for great leftovers. This frittata yields 6 medium slices of frittata (as shown), or 4 large or 8 small.
Recipe adapted from The Sprouted Kitchen Cookbook by Sara Forte.
2025 recipe edits: I edited this recipe for clarity, reduced the sweet potatoes from two to one, and edited the cooking time accordingly.
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