Sweet Potato and Spinach Frittata

Total Time
20mins
Prep 20 mins
Cook 0 mins

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.

Ingredients Nutrition

Directions

  1. Position oven rack 6-inches from broiler. Preheat broiler.
  2. In a medium bowl, whisk together eggs, 3/4 cup of the Asiago cheese, cheddar cheese, and milk.
  3. 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.
  4. Add spinach and cook, uncovered for 1-2 minutes or until slightly wilted.
  5. 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).
  6. Remove cover; sprinkle with remaining 1/2 cup Asiago cheese.
  7. Broil for 1 1/2 minutes or until egg is set and cheese is bubbling and slightly browned.
  8. Let stand for 5 minutes; run spatula around outside edge of skillet to release frittata. Slice and serve immediately with salsa.
  9. FRESH SWEET ONION SALSA:.
  10. In a small bowl, combine tomatoes, onion, parsley, lemon juice, salt and pepper.
Most Helpful

5 5

I was searching for a recipe including sweet potatoes and spinach and LUCKILY I came across this one! I scaled this down to 1-2 servings (using 2 eggs). I did add some drizzles of water while cooking the sweet potatoes to keep them from getting too dry. It does take a few extra minutes of chopping, but well worth the results. The frittata is bursting with colors and tasted great with a slice of toast. Thanks Mariajane, for posting- Roxygirl