Description
The Sheet Pan Sweet Potato Spinach Omelette is a vibrant and nutritious dish that brings together the natural sweetness of roasted sweet potatoes, the earthiness of fresh spinach, and fluffy eggs. This versatile recipe is perfect for breakfast, brunch, or a quick weeknight dinner. With minimal effort, you can impress your family and friends with a wholesome meal that’s customizable to fit your taste preferences.
Ingredients
Scale
- 2 medium sweet potatoes (about 2 cups cubed)
- 4 cups fresh spinach
- 8 large eggs
- ½ cup whole milk (or dairy-free alternative)
- 1 cup shredded sharp cheddar cheese (or feta)
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and cube the sweet potatoes. Toss with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast for about 20 minutes until tender and slightly crispy.
- While roasting, whisk together eggs, milk, salt, pepper, and cheese in a large bowl.
- Add fresh spinach to the baking sheet with sweet potatoes. Pour egg mixture evenly over the top.
- Bake for an additional 15-20 minutes until eggs are set but still soft.
- Let cool slightly before slicing into squares and serving warm.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (approximately 150g)
- Calories: 310
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 220mg
Keywords: Swap sweet potatoes for zucchini or bell peppers for variety. Mix in fresh herbs like basil or spice it up with jalapeños for added flavor. Store leftovers in an airtight container in the fridge for up to three days.