Breakfast Frittata (gut health friendly)

Ingredients

6 large eggs
1/4 cup unsweetened almond milk
1 tsp kosher salt
1 tbsp olive oil
1 large sweet potato, peeled and thinly sliced
1/4 tsp black pepper
2 cups spinach
2 cloves garlic, minced
2 tsp fresh thyme

Directions

1. heat the oven to 400 F
2.  Whisk the eggs, milk, and 1/2 teaspoon salt together in a small bowl; set aside.
3. Heat olive oil over medium-heat, add the potatoes and sprinkle with the pepper and the remaining 1/2 teaspoon salt. Cook, stirring occasionally, until tender and lightly browned, 4 to 6 minutes.
4. Pile the spinach into the pan with the garlic and thyme, and cook, stirring, for 30 seconds to 1 minute or until spinach wilts. Add potatoes and veggies to bottom of a pan greased with olive oil or ghee.
5. Pour the egg mixture over the vegetables. Tilt the pan to make sure the eggs settle evenly over all the vegetables. Cook for a minute or two on stovetop until you see the eggs at the edges of the pan beginning to set.
6. Bake until the eggs are set, 8 to 10 minutes. To check, cut a small slit in the center of the frittata. If raw eggs run into the cut, bake for another few minutes; if the eggs are set, pull the frittata from the oven. For a browned, crispy top, run the frittata under the broiler for a minute or two at the end of cooking.