Sweet Potato Frittata
A versatile dish that combines sweet potatoes, spinach, and cheese for a nutritious and flavorful meal suitable for any time of the day.
Ingredients
Main Ingredients
- 6 tablespoons extra virgin olive oil, divided
- 2 cloves garlic, minced
- 6 ounces fresh baby spinach
- 1.5 pounds sweet potatoes, peeled and diced
- 1 large shallot, diced
- to taste Salt and pepper
- 10 large eggs Room temperature preferred
- 1/3 cup whole milk
- 1 cup Parmigiano Reggiano, grated
- 4 ounces goat cheese, chilled and cubed
Instructions
Preparation
- Preheat your oven to 350°F and set the rack to the center level.
- In a medium-sized pan, add 2 tablespoons of olive oil and heat over medium-low heat. Sauté the minced garlic for about 2 minutes until fragrant.
- Add the fresh baby spinach and gently stir until wilted, about 4-5 minutes. Drain any excess water, chop the spinach, and set it aside.
- In a 10-inch cast iron skillet, heat the remaining olive oil and add the diced sweet potatoes. Cook over medium heat for about 10 minutes, then add the diced shallots and cook for another 3-5 minutes. Season with salt and pepper.
- In a large mixing bowl, whisk together the eggs, whole milk, and grated Parmigiano Reggiano. Gently fold in the chopped spinach.
- Pour the egg and spinach mixture over the cooked sweet potatoes. Crumble the cold goat cheese on top.
Baking
- Place the skillet in your preheated oven and bake for 20-22 minutes, until the eggs are set and the top is lightly golden.
- Allow the frittata to cool for a few minutes, then slice into wedges and serve warm or at room temperature.
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Notes
For a rustic touch, serve directly from the skillet. Pair with a side salad or crusty whole-grain bread. Fresh herbs like parsley or chives can enhance the flavor.