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Roasted Sweet Potato Frittata with Non-Alcoholic Ale

A delicious and nutritious frittata combining roasted sweet potatoes, eggs, and fresh vegetables, enhanced with non-alcoholic ale.
Print Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast, brunch, DINNER
Calories: 210
Ingredients Equipment Method Nutrition

Ingredients
  

Eggs and Vegetables
  • 6 large eggs
  • 1 cup non-alcoholic ale
  • 1 cup roasted sweet potatoes, diced
  • 1 cup fresh spinach, chopped
  • 1/2 cup onion, finely chopped
  • 1/2 cup bell pepper, diced
  • 1 cup shredded cheese (cheddar or your choice)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika

Equipment

  • Skillet

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Dice sweet potatoes and roast them in the oven until tender and slightly caramelized, about 25-30.
  3. In a large skillet, heat olive oil over medium heat. Add onion and bell pepper, sauté for about 5 until soft.
  4. Whisk together eggs, non-alcoholic ale, garlic powder, salt, black pepper, and paprika until well combined.
  5. Stir in roasted sweet potatoes, spinach, and half of the cheese into the egg mixture.
  6. Pour the egg mixture into the skillet, cook on the stove for about 3-4 until edges start to set. Sprinkle remaining cheese on top and transfer to the oven to bake for 15-20.
  7. Remove from oven, let cool for a few minutes before slicing.

Nutrition

Calories: 210kcalProtein: 12gSodium: 400mg

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