This is delicious and healthy too.
To save time, you can roast the sweet potato cubes ahead of time and refrigerate until ready to assemble.
Try adding some of your favorite veggies such as onions, mushrooms, bell peppers, yellow squash or zucchini (see note).
1 large sweet potato peeled, cubed into 1/2 inch pieces
2 Tbls. olive oil
pinch of red pepper flakes
8 oz. crumbled turkey breakfast sausage (Jenni-O, half-tube)
4 oz. fresh spinach
8 eggs
3/4 cup milk
1 heaping tablespoon cornstarch
3/4 c. low-fat shredded cheddar cheese
3/4 c. shredded mozzarella cheese
Preheat oven to 375 degrees.
Toss cubed sweet potatoes with 2 tablespoons olive oil, red pepper flakes and pepper on a large baking sheet (lined with parchment paper). Roast the potatoes for 15 or 20 minutes until soft.
Proceed with the rest of the recipe while the sweet potatoes are in the oven.
In a 10- inch or 12-inch cast iron skillet, cook the sausage, crumbling it, on medium heat on the stovetop for several minutes until it is cooked through. Add a little olive oil to pan if needed while cooking.
Add spinach to the skillet with sausage and cook until it wilts.
In a small bowl or cup, using a whisk, mix the milk with corn starch until completely incorporated.
In a large bowl, whisk together the eggs and then add the milk slurry; whisk until fluffy.
Add shredded cheddar cheese only and stir to combine.
Pour the egg and cheddar cheese mixture evenly over the cooked sausage and spinach.
Add roasted sweet potatoes, distribute them evenly across the frittata, and sink some of them.
Top with shredded mozzarella cheese.
Bake for about 20 minutes until the frittata is no longer wobbly in the center.
Let it rest for 10 minutes before serving.
If adding extra veggies, add when browning the ground turkey.
Serves 8-10