Ingredients for Sweet Potato And Spinach Frittata
- 6 large eggs
- 1 cup grated Asiago cheese
- Medium Cheddar
- ¼ cup milk
- 1 tablespoon butter
- 1 ½ cups diced sweet potatoes
- 5 ounces fresh spinach
- 1 cup diced tomatoes (for salsa)
- Sweet Onion
- Flat Leaf Parsley
- Fresh Lemon Juice
- Salt And Pepper
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How to Make Sweet Potato And Spinach Frittata
- Preheat your broiler with the rack positioned 6 inches from the heat source.
- In a medium bowl, whisk together 6 large eggs, ¾ cup grated Asiago cheese, ½ cup shredded cheddar cheese, and ¼ cup milk.
- In a 12-inch oven-safe nonstick skillet, melt 1 tablespoon of butter over medium heat.
- Add 1 ½ cups diced sweet potatoes to the skillet. Cover and cook for 5-6 minutes, stirring occasionally, until almost tender.
- Add 5 ounces fresh spinach and cook uncovered for 1-2 minutes, or until slightly wilted.
- Reduce heat to medium-low. Pour the egg mixture evenly over the vegetables.
- Cover and cook for 5-6 minutes, or until the bottom is golden brown and the egg mixture is mostly set.
- Remove the lid. Sprinkle the remaining ½ cup grated Asiago cheese over the top.
- Broil for 1 ½ - 2 minutes, or until the cheese is melted, bubbly, and lightly browned, and the eggs are fully cooked.
- Let the frittata stand for 5 minutes before running a spatula around the edges to loosen it from the pan.
- Slice and serve immediately. Garnish with fresh sweet onion salsa (recipe below).
- **Fresh Sweet Onion Salsa:** In a small bowl, combine 1 cup diced tomatoes, ½ cup finely diced red onion, 2 tablespoons chopped fresh parsley, 1 tablespoon lemon juice, ¼ teaspoon salt, and ¼ teaspoon black pepper.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
27g
Fat
45g
Carbs
8g
