Roasted vegetables, spinach and feta cheese from above
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Instructions
Preheat oven to 425F. and line a baking sheet with parchment paper.
Arrange the diced sweet potatoes and red pepper slices (skin side up) in a single layer on the prepared baking sheet. Roast in preheated oven for about 15-20 minutes, stirring the sweet potatoes once, or until tender.
For the Warm Salad: Slice red peppers into strips, then into pieces about 1 1/2-inch long. Add to a large bowl with the warm sweet potatoes. Toss with baby spinach, pecans and feta. Drizzle dressing overtop and toss to coat evenly (you may not need all the dressing). Serve warm.
For the Frittata: Preheat oven to 375F. Add the roasted sweet potatoes to the bottom of a small, oven-safe skillet. Top with diced roasted red peppers. (Skip the pecans :) Top with baby spinach. Combine eggs, milk and salt and pepper in a small bowl and whisk to combine. Pour over vegetables. Use a fork to stir a bit, allowing the egg to get to the bottom, moistening up the spinach on top and bringing some of the sweet potatoes and red pepper to the top. Top with feta cheese. Bake in a preheated 400F. for about 25- 30 minutes, or until set and starting to turn golden a bit around the edges.