Preheat oven to 425 degrees.

Wash and peel the sweet potato. Pierce it several times with a fork and place on a baking sheet. Bake 45 - 50 minutes.

Reduce oven temperature to 350 degrees.

Peel off outer layer of sweet potato, then chop the soft potato interior into half inch pieces.

Heat oil in a skillet and swirl oil to coat. Add onion and cook for 5 minutes, stirring occasionally. Add garlic and cook for 3 more minutes, stirring occasionally.

Add spinach and cook until it wilts. Add sweet potato and stir into the veggie mix.

Spray a 9x13” casserole dish with cooking spray. Add veggies to the dish and sprinkle with half the shredded smoked gouda.

In a medium bowl, add eggs, salt, and pepper and whisk.

Pour the eggs over the veggie mix in the casserole dish, then add the rest of the cheese on top.

Bake for 25 minutes until the center is set. Broil for several minutes until golden brown.

Let frittata cool before serving.

Enjoy!