This Frittata is a fall staple. The sweet potatoes, nutmeg and allspice are the perfect fall touch. The spinach mixes well with the sweet potato and you can either use feta or goat cheese, depending on what you have or what your preference is.
Ingredients:
- 4 cups shredded sweet potato
- 5 ounces fresh spinach or 3 ounces frozen, drained spinach
- 1 ½ cups diced white onion
- 8 large eggs
- ¾ cup of milk
- 1 tbsp olive oil
- 3 minced garlic cloves
- ¼ tsp nutmeg
- ¼ tsp allspice
- ¼ tsp salt
- ¼ tsp garlic powder
- 3-4 tbsp feta or goat cheese, plus a little extra for garnish
Preparation:
Preheat oven to 425 degrees. On the stove top over medium heat pour the oil in a 9 inch cast iron skillet and sauté the sweet potato, onion and spinach until tender. Add the minced garlic at the very end to prevent burning. Season the veggies with salt and pepper, garlic powder, nutmeg and allspice as you sauté. Whisk your eggs and milk together and add the cheese. Pour over the sautéed veggies and sprinkle a little extra cheese on the top. Pop the skillet in the oven for 15 minutes at 425 degrees. Once the Frittata is fluffy and browned, remove from the oven and let it cool. Slice and serve!
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