Gluten-Free Sweet Potato & Spinach Frittata

Preheat oven to 375°F (190°C).

Heat olive oil in a large oven-safe skillet over medium heat. Add diced red onion and cook until softened, about 5 minutes.

Add diced sweet potato to the skillet and cook until slightly tender, about 8-10 minutes. Stir occasionally to prevent burning.

Add spinach to the skillet and cook until wilted, about 2-3 minutes. Stir to combine with the sweet potato and onion.

In a large bowl, whisk together the eggs, milk, salt, pepper, and garlic powder (if using).

Pour the egg mixture evenly over the vegetables in the skillet.

Sprinkle the shredded cheddar cheese over the top of the frittata.

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the frittata is set and the cheese is melted and lightly golden.

Remove from oven and let cool for a few minutes before slicing and serving.