Sweet Potato Frittata
User Reviews
5
Sweet Potato Frittata
Description
The preparation begins with sautéing minced garlic and baby spinach until the spinach wilts and moisture evaporates. Excess water is pressed out and the spinach is chopped. Sweet potatoes diced into small pieces are cooked with shallots in olive oil until nearly tender, seasoned with salt and pepper.
Eggs are beaten together with whole milk, grated Parmigiano Reggiano, and the prepared spinach. This mixture is poured over the sweet potatoes in a cast iron skillet, which is warmed but then turned off, and cubed chilled goat cheese is scattered on top. The frittata is finished baking in a 350°F oven until set.
The frittata delivers a contrast between the creamy, cheesy egg custard and tender roasted potato pieces, with the goat cheese providing a tangy accent. This dish works well for breakfast, brunch, or a light dinner.
Regular potatoes may replace sweet potatoes if preferred. Using sufficient olive oil is important for preventing sticking in the skillet. Leftovers keep for up to 3 days and reheat easily.
Ingredients
- 6 tablespoons extra virgin olive oil divided
- 2 cloves garlic minced
- 6 ounces spinach fresh baby
- 1 1/2 pounds sweet potato peeled and diced
- 1 large shallot diced
- salt to taste
- black pepper to taste
- 10 large egg
- 1/3 cup milk whole
- 1 cup parmigiano reggiano grated
- 4 ounces goat cheese chilled and cubed
Instructions
- Preheat oven to 350f and set the rack to the center level.
- Heat a medium-sized pan to medium-low heat and saute the garlic in 2 tablespoons of extra virgin olive oil until fragrant (about 2 minutes).
- Add the baby spinach and turn the heat to medium. Saute the spinach for 4-5 minutes or until the spinach has wilted and most of the water has evaporated.
- Drain the spinach by pressing it into a mesh strainer to remove the excess water. Once all the excess liquid is gone, move the spinach to a cutting board and chop it up. Set it aside.
- Heat a 10-inch cast iron skillet to medium heat then add the remaining olive oil along with the diced sweet potatoes Saute for 10 minutes then add the shallot and continue to cook until the potatoes are almost tender (about 3-5 more minutes). Season with salt and pepper to taste.
- In a mixing bowl, beat together the eggs, milk, Parmigiano Reggiano, and spinach.
- Pour the egg mixture over the sweet potatoes then turn off the heat. Scatter the goat cheese cubes evenly on top. Place the pan into the oven and cook until the eggs set (about 20-22 minutes).
- Once the frittata is finished baking and has settled for a few minutes, cut into slices, serve, and enjoy!
Notes
- Regular potatoes can substitute sweet potatoes for a different but still satisfying frittata.
- Use enough olive oil during sautéing and cooking to prevent sticking and aid in removal from the pan.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a microwave or oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 13.7g | 5% |
| Protein | 13.8g | 28% |
| Fat | 26.2g | 40% |
| Saturated Fat | 6.3g | 32% |
| Cholesterol | 229mg | 76% |
| Sodium | 419mg | 17% |
| Potassium | 557mg | 12% |
| Fiber | 2.6g | 10% |
| Sugar | 4.5g | 9% |
| Calcium | 178mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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