Description
Enjoy a delightful twist on breakfast with this Sheet Pan Sweet Potato Spinach Omelette, featuring fluffy eggs, tender sweet potatoes, and vibrant spinach—all baked to perfection on one sheet pan.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced (about 4 cups)
- 3 cups fresh baby spinach
- 6 large eggs
- ½ cup milk (whole or almond)
- 1 cup feta cheese or cheddar cheese, crumbled or shredded
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Lightly spray a large baking sheet with nonstick cooking spray.
- Place the diced sweet potatoes on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
- Roast the sweet potatoes in the preheated oven for about 20-25 minutes, or until tender and slightly caramelized.
- While the sweet potatoes are roasting, whisk together the eggs, milk, salt, and pepper in a bowl until well combined.
- Once the sweet potatoes are done roasting, remove them from the oven. Evenly distribute the fresh spinach over the sweet potatoes and pour the egg mixture on top. Sprinkle cheese over everything.
- Return the sheet pan to the oven and bake for another 15-20 minutes until the eggs are set—firm but not overcooked.
- Slice into portions and serve warm. Enjoy!
Nutrition
- Serving Size: 1 slice (approximately 150g)
- Calories: 220
- Sugar: 5g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 210mg
Keywords: For added flavor, consider mixing in other vegetables like bell peppers or onions. This recipe is versatile; feel free to swap out spinach for kale or add your favorite herbs.