About this Recipe
If you’re looking for a simple recipe and you like ricotta cheese, then this frittata is for you. Did you know that traditional frittatas are baked in a cast-iron pan or oven safe skillet? Yep, just like we did here.
But don’t mistake a frittata for an omelet.
One of the main differences between an omelet and a frittata is that both sides of the frittata are cooked and with an omelet it’s just the bottom.
(about 4 oz / 100 g per skillet)
Nutritional facts per serving:
17.3 g protein
14.7 g fat
2.5 g carbs
0.5 g fiber
- 2 tbsp sweet potato, cooked and diced
- 4 small eggs, whisked
- handful spinach, chopped
- 2 tbsp grated Gouda geracheese
- 2 tbsp grated mozzarella
- 1/4 tsp thyme
- 1/4 tsp black pepper
- 1/4 tsp onion powder
- Salt to taste
If you’re still in the soft foods stage, omit the sweet potato (for now) as they may fill you up quickly leaving less room for that much needed protein
Always modify the portions to your own needs. If you don’t know when you’re full – it can be helpful to pay attention to your bariatric fullness cues (eg. burping, sneezing, coughing, hiccuping).
The skillets used in this recipe, are 7 inches (18 centimetres) in width.
Oh…and one last thing! Don’t be afraid to add complex carbs back to your diet once you’re able to tolerate them. Sweet potatoes are an example of a food source high in complex carbs. They offer fuel and a wide array of B-vitamins and fiber too!
Step by Step Instructions
Preheat oven or air fryer to 350 F (180 C).
In a oven-safe skillet, add the cooked sweet potato, spinach, grated cheese, grated Mozzarella and whisked eggs.
Place the skillet in the oven or air fryer and bake, about 8 minutes or until eggs are set.
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