Sweet Potato and Spinach Frittata

“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.”
READY IN:
20mins
SERVES:
4-6
UNITS:
US

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: