Baby Spinach Frittata with Sweet Potato Hash Crust
Author:Cookie and Kate
Prep Time:15 mins
Cook Time:30 mins
Total Time:45 minutes
Yield:4 to 61x
5 from 16 reviews
A beautiful frittata full of sweet potatoes, baby spinach and goat cheese. Don’t limit this to breakfast; it’s a filling one-skillet meal that makes for great leftovers.
1/2 cup milk
Sea salt and black pepper
2 small sweet potatoes
1 tablespoon olive oil
1 teaspoon ground cumin
2 green onions, white and green parts, thinly sliced
2 cups baby spinach (give it a few chops with a knife if you’d like)
1/3 cup goat cheese (about 3 ounces, use regular or herbed goat cheese)
Chopped fresh cilantro, for garnish
Hot sauce (I recommend Cholula)
Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, a pinch of salt and 1/2 teaspoon black pepper. A couple dashes of hot sauce would be a good idea, too.
Peel the sweet potatoes and chop them into 1/4-inch cubes. In a 10-inch sauté pan (or well-seasoned cast iron skillet), warm the olive oil over medium heat. Add the potatoes and toss to coat, then sprinkle with cumin and 1/2 teaspoon salt and stir. Cook the sweet potatoes, stirring occasionally, until they are cooked through and have brown marks, 10 to 15 minutes (add another little splash of olive oil if the potatoes start sticking to the pan).
Sprinkle the green onions on top of the potatoes, then the spinach. Cover the pan with a lid or cookie sheet if you have one, and cook until the spinach wilts, a minute or two.
Turn the heat down to low. Whisk the eggs one last time and pour them over the spinach. Crumble the goat cheese with your fingers or a fork over the top of the frittata. Put the pan in the oven and bake until you can shake the pan (wear oven mitts!) and see that the middle is just barely set, about 12 to 18 minutes.
Set the frittata aside for a few minutes before slicing it. Sprinkle with pepper and cilantro. Serve with hot sauce on the side. Toasted whole grain bread is a good idea, too.