Best Sweet Potato And Spinach Frittata Recipes

Sweet Potato and Spinach Frittata image

Provided by Chef mariajane

Categories Breakfast

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

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.

Sweet Potato and Kale Spanish Frittata image

Provided by Giada De Laurentiis

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 7

1/4 cup olive oil
1 sweet potato, peeled, halved and sliced into half moons
1/2 onion, sliced thin
1 teaspoon kosher salt
5 leaves Tuscan kale, chopped
8 large eggs, beaten
1 1/4 cups shredded smoked mozzarella

Steps:

Preheat the broiler to high.
Heat a 9-inch cast-iron skillet over medium heat. Add the oil to the pan and warm. Add the sweet potato, onion and 1/4 teaspoon salt. Cook, stirring often, until the onions and potatoes are beginning to brown and the potatoes are cooked through, about 8 minutes. Add the kale and season with 1/2 teaspoon salt. Cook, stirring often, until the kale is wilted and tender, about 3 minutes.
Season the eggs with the remaining 1/4 teaspoon salt and stir in 1 cup of the mozzarella. Pour the egg mixture over the potato mixture. Using a rubber spatula, gently stir the mixture, making sure all the potatoes are coated in the egg and the ingredients are evenly distributed. Cook on the stove for about 3 minutes to set the bottom. Sprinkle with the remaining 1/4 cup mozzarella. Place the pan under the broiler and broil until golden brown and set, about 3 minutes. Allow to cool for 5 minutes in the pan. Run a thin knife along the edges and cut into 16 squares. Serve warm or at room temperature.