A delightful crustless frittata featuring sweet potatoes, spinach, and goat cheese, perfect for a gluten-free brunch or light dinner.
Preheat your oven to 180°C (350°F) and grease a baking dish.
Use a non-stick spray or a light coat of olive oil to prevent sticking.
Peel and dice the sweet potatoes into small cubes.
Cut the sweet potatoes evenly to ensure they cook uniformly.
Heat olive oil in a frying pan over medium heat, then sauté the diced sweet potatoes until they start to soften, about 10 minutes.
Stir occasionally to prevent the sweet potatoes from sticking to the pan.
Add chopped red onion and minced garlic to the pan, cooking until fragrant and the onion is translucent.
Lower the heat slightly to avoid burning the garlic.
Stir in the spinach and cook until wilted, then remove the pan from heat.
Drain any excess liquid from the spinach to keep the frittata firm.
In a mixing bowl, whisk together the eggs, milk, nutmeg, and black pepper.
Whisk thoroughly to ensure the spices are evenly distributed.
Combine the cooked vegetables with the egg mixture, then pour into the prepared baking dish.
Spread the vegetables evenly in the dish for consistent texture.
Sprinkle crumbled goat cheese and toasted pine nuts over the top.
Distribute the toppings evenly for a balanced flavor in every bite.
Bake in the preheated oven for 35-40 minutes, or until the frittata is set and golden on top.
Check doneness by inserting a knife into the center; it should come out clean.
Let the frittata cool for 5-10 minutes before slicing and serving.
Cooling allows the frittata to firm up, making it easier to slice.
