Leftover Turkey and Sweet Potato Frittata

Instructions

1. Preheat the oven to 400°F.
2. Crack the eggs and egg whites into a large bowl. Add 1/4 teaspoon of the salt and a pinch of fresh cracked pepper and beat until blended. Mix in cheese.
3. Heat a 10-inch nonstick oven safe skillet over medium heat.
4. Add the oil and onions to the pan and cook until the onions are golden, 5 to 6 minutes.
5. Add the sweet potatoes and thyme, season with 3/4 teaspoon salt, garlic powder, paprika and pinch of black pepper. Cover and cook the sweet potatoes over medium-low heat, stirring occasionally, until crisp and tender, about 12 minutes.
6. Add the chopped turkey to the skillet and stir to combine. Add the spinach, and cook until wilted, about 2 to 3 minutes.
7. Pour the egg mixture into the skillet. Reduce the heat to low and cook until the edges are set, 6 to 8 minutes.
8. Transfer the skillet to the oven and bake until the frittata is completely set and cooked through, 8 to 10 minutes. Remove from the oven and cut into 6 wedges and serve.