Spiralized Sweet Potato and Baby Arugula Frittata

• 9 large eggs
• 1/4 c whole milk or cream (fuller fat is best)
• 1 medium sweet potato, peeled
• 2 handfuls baby arugula
• 1–2 garlic cloves, minced
• 1/4 tsp crushed red pepper
• 1/2 c shredded Parmesan
• 1/2 tsp parsley
• Sea salt and black pepper to taste

1. Preheat oven to 350°F (175°C).
2. Trim the sweet potato ends and spiralize according to your machine’s instructions. If you don’t have a spiralizer, dice the sweet potato very small and sauté until softened and slightly browned at the edges.
3. In a bowl, whisk together the eggs, milk or cream, crushed red pepper, Parmesan, salt, and black pepper until combined.
4. Heat a cast iron skillet (or oven-safe skillet) over medium heat with a splash of olive oil. Add minced garlic and cook briefly until fragrant.
5. Add the sweet potato noodles to the skillet and toss for 3–5 minutes until heated through and beginning to soften.
6. Add the baby arugula and toss until it just starts to wilt and incorporates with the sweet potato.
7. Pour the egg mixture evenly over the sweet potato and arugula in the skillet.
8. Transfer the skillet to the preheated oven and bake 20–25 minutes, or until the eggs are set and the edges begin to brown.
9. Allow the frittata to cool 5 minutes before slicing and serving.

Store leftover frittata sealed in the refrigerator for 3–4 days. For longer storage, freeze in a freezer-safe container for up to 2 months.

Nutrition