# Components:
→ Vegetables
01 - 3 medium sweet potatoes, peeled and diced into ½-inch pieces
02 - 1 small yellow onion, finely chopped
03 - 1 red bell pepper, diced
04 - 2 cups baby spinach, roughly chopped
→ Dairy & Eggs
05 - 8 large eggs
06 - 1 cup milk (dairy or unsweetened non-dairy alternative)
07 - 1 cup shredded cheddar cheese
08 - ½ cup crumbled feta cheese (optional)
→ Pantry Staples
09 - 2 tablespoons olive oil
10 - 1 teaspoon salt
11 - ½ teaspoon black pepper
12 - ½ teaspoon smoked paprika
13 - ¼ teaspoon garlic powder
# Directions:
01 - Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of olive oil.
02 - Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes and chopped onion; sauté for 7–8 minutes, stirring occasionally, until sweet potatoes are just tender when pierced with a fork.
03 - Stir in diced red bell pepper and continue cooking for 3 minutes. Add chopped spinach and cook until wilted, about 1 minute. Remove the skillet from heat.
04 - Spread the cooked vegetable mixture evenly across the bottom of the prepared baking dish.
05 - In a large bowl, whisk together eggs, milk, salt, black pepper, smoked paprika, and garlic powder until fully combined and frothy.
06 - Pour the egg mixture evenly over the vegetables in the baking dish. Sprinkle shredded cheddar cheese and crumbled feta cheese (if using) across the top.
07 - Bake for 30–35 minutes, or until the center is just set and no longer jiggles when gently shaken, and the top is lightly golden brown.
08 - Let the casserole cool for 5 minutes before slicing into squares and serving warm.
