Sweet Potato and Spinach Frittata, dairy free

This week was all about reminiscing in beautiful memories of 2017. My husband and I went on a honeymoon trip before the baby came. That's probably why I felt like making a frittata. I loved having tapas with him. We found that cute little spot steps away from the bustling Las Ramblas (read more about the Cèntric Raval right here > You'll get to the post when clicking on Cèntric Raval). 
Frittatas are easy to make and the perfect meal for breakfast, lunch and dinner ;) One thing which you will most likely always find in our fridge? Eggs! 

Sweet Potato and Spinach Frittata (makes 1 Frittata, prepared in my enamel plate from YIV)
- 2 table spoons olive oil
- 1/2 onion
- 1 larger sweet potato
- 2 carrots
- 1 handfull spinach
- 1/2 cup plant based milk
- 4 eggs
- 1-2 teaspoons curry
- salt and pepper to taste
- option: add cheese to the batter

heat the olive oil in a pan, add the onions, sweet potatoes and carrots. Stir till the onions are slightly golden. Add a drizzle of water and steam the vegetables for around 5-10 minutes. The vegetables should be tender, but not too soft. 
Meanwhile beat up the eggs. Add the plant based milk, curry, salt and pepper and combine. Add the spinach to the wet ingredients. 
Ones the vegetables are done combine with the wet mass and pour into your baking sheet (or enamel ware). 
Cook the frittata for around 35 minutes (on 190°) or till the frittata is set in the middle. 

Serve with a side salad or spicy marinara sauce!