Preheat your oven to 375°F (190°C) and place the baking dish inside to warm it up.

In a large skillet, heat olive oil over medium heat and sauté the diced onion for about 5 minutes until translucent.

Stir in the sweet potatoes and Italian sausage, cooking for 10–15 minutes until the sausage is browned and sweet potatoes are tender.

Fold in the fresh spinach and sauté for an additional 2–3 minutes until just wilted.

In a mixing bowl, whisk together the eggs, parsley, smoked paprika, garlic, salt, and pepper until frothy.

Pour the sweet potato mixture into the preheated baking dish, then add the egg mixture on top, spreading it evenly.

Bake for 30–40 minutes until the eggs are set and the top is golden. Check for doneness with a knife.

Remove from the oven and cool for about 10 minutes before slicing. Serve warm or store leftovers.