SWEET POTATO AND SPINACH FRITTATA

Sweet Potato and Spinach Frittata image

Provided by Chef mariajane

Categories Breakfast

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

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6 eggs, lightly beaten
1 1/4 cups asiago cheese, shredded, divided
3/4 cup medium cheddar, shredded
1/4 cup milk, 2%
1 tablespoon butter
3 cups sweet potatoes, peeled, diced
4 cups spinach, coarsely chopped
1 cup tomatoes, seeded, chopped
1/3 cup sweet onion, chopped
1/4 cup flat leaf parsley, finely chopped
1 teaspoon fresh lemon juice
salt and pepper

Steps:

Position oven rack 6-inches from broiler. Preheat broiler.
In a medium bowl, whisk together eggs, 3/4 cup of the Asiago cheese, cheddar cheese, and milk.
In a 12-inch non-stick oven-proof skillet over medium heat, melt butter; add sweet potatoes. Cover and cook for 5-6 minutes, stirring occasionally, or until sweet potatoes are almost tender.
Add spinach and cook, uncovered for 1-2 minutes or until slightly wilted.
Reduce heat to medium-low; pour egg mixture over vegetables; cover and cook for 5-6 minutes or until bubbles are coming through mixture and bottom is golden brown (eggs won't be fully set).
Remove cover; sprinkle with remaining 1/2 cup Asiago cheese.
Broil for 1 1/2 minutes or until egg is set and cheese is bubbling and slightly browned.
Let stand for 5 minutes; run spatula around outside edge of skillet to release frittata. Slice and serve immediately with salsa.
FRESH SWEET ONION SALSA:.
In a small bowl, combine tomatoes, onion, parsley, lemon juice, salt and pepper.