Frittata can be so intimidating because they are cooked in the oven and can easily overcook. They are actually so incredibly easy to make and you can feed a family much easier than if you took the time to make an omelet on the stove.
I guess you can call this somewhat of a quiche because of the crust. The sweet potato adds such an incredible richness without all of that dough on the bottom.
- 12 eggs
- ½ cup milk give or take for eggs
- Sea salt and black pepper
- 2 or 3 large sweet potatoes
- 2 tablespoon olive oil
- 1 teaspoon garlic powder
- 2 green onions, white and green parts, thinly sliced
- 2 cups spinach (give it a few chops with a knife if you’d like)
- ⅓ cup mozzarella cheese
- ¼ cup parmesan/Romano cheese
- Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, and a pinch of salt, black pepper and garlic powder plus I added the mozzarella cheese.
- Peel the sweet potatoes and chop or shred them. In a 12-inch sauté pan (or well-seasoned cast iron skillet), warm the olive oil over medium heat. Add the potatoes, then sprinkle with 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. Sprinkle the parmesan/Romano cheese with your fingers 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.
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