Sweet Potato And Spinach Frittata Recipes

SWEET POTATO AND SPINACH FRITTATA

Sweet Potato and Spinach Frittata image

This springtime frittata offers a blast of flavour and colour and is perfect for a special brunch or a quick weekday supper. Tangy Asiago cheese offsets the earthy and delicous flavours of spinach and sweet potatoes. Serve with crunchy fresh Sweet Onion Salsa.

Provided by Chef mariajane

Categories Breakfast

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

6 eggs, lightly beaten
1 1/4 cups asiago cheese, shredded, divided
3/4 cup medium cheddar, shredded
1/4 cup milk, 2%
1 tablespoon butter
3 cups sweet potatoes, peeled, diced
4 cups spinach, coarsely chopped
1 cup tomatoes, seeded, chopped
1/3 cup sweet onion, chopped
1/4 cup flat leaf parsley, finely chopped
1 teaspoon fresh lemon juice
salt and pepper

Steps:

Position oven rack 6-inches from broiler. Preheat broiler.
In a medium bowl, whisk together eggs, 3/4 cup of the Asiago cheese, cheddar cheese, and milk.
In a 12-inch non-stick oven-proof skillet over medium heat, melt butter; add sweet potatoes. Cover and cook for 5-6 minutes, stirring occasionally, or until sweet potatoes are almost tender.
Add spinach and cook, uncovered for 1-2 minutes or until slightly wilted.
Reduce heat to medium-low; pour egg mixture over vegetables; cover and cook for 5-6 minutes or until bubbles are coming through mixture and bottom is golden brown (eggs won't be fully set).
Remove cover; sprinkle with remaining 1/2 cup Asiago cheese.
Broil for 1 1/2 minutes or until egg is set and cheese is bubbling and slightly browned.
Let stand for 5 minutes; run spatula around outside edge of skillet to release frittata. Slice and serve immediately with salsa.
FRESH SWEET ONION SALSA:.
In a small bowl, combine tomatoes, onion, parsley, lemon juice, salt and pepper.

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