Sweet Potato and Spinach Frittata |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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:
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 tomato, seeded, chopped |
1/3 cup sweet onion, chopped |
1/4 cup flat leaf parsley, finely chopped |
1 teaspoon fresh lemon juice |
salt and pepper |
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.
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