SWEET POTATO CRUSTED SPINACH FRITTATA

Author:

Madey Edlin @ TheNourishingGourmet.com

Recipe type:Breakfast

Serves:4-6

Prep time:15 mins

Cook time:10 mins

Total time:25 mins

A sweet potato crust is laced with turmeric, then layered with spinach, cheese, topped with whisked fresh spring eggs, and baked until golden brown.

INGREDIENTS

• 2 cups shredded sweet potato
• ¾ cup havarti cheese, shredded
• 2 handfuls baby spinach (washed and dried)
• ½ onion, peeled and sliced
• 6 large eggs
• ¾ cup milk
• 3 tablespoons olive oil
• 1 teaspoon turmeric
• ½ teaspoon dried thyme
• salt
• pepper
• a sprinkle of grated parmesan cheese

INSTRUCTIONS

1. Heat the oven to 450 F.
2. Beat the eggs, some salt, and milk in a small bowl until well combine, set aside.
3. Sauté the onion, sweet potato, thyme, and turmeric in the olive oil over medium heat in a 10” cast iron skillet. Cook until the sweet potato is starting to become tender, about 4 minutes.
4. Pat down the cooked sweet potato on the bottom of the pan to create the base layer, salt lightly.
5. Turn down the heat to low, add the handfuls of spinach. Let the steam from the base layer cook the spinach for about 3 minutes.
6. Sprinkle the cheese over the spinach, and then pour the eggs into the pan.Turn off the heat.
7. Put the skillet in the oven, and bake for about 10 minutes, or until set, and browned in places. Remove from oven and let cool slightly before serving.
8. Serve topped with a quick grind of pepper and a toss of parmesan cheese.