Sweet Potato And Spinach Frittata Recipes

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.

Steps:

• Pierce the potatoes a few times on each side. Microwave on high for 5-8 mins until soft, then set aside to cool a little.
• Heat the oil in a 20cm ovenproof frying pan and wilt the spinach for a minute or two (you might have to do this in batches). Cut each potato in half lengthways and use a spoon to scoop out the flesh, keeping it in big chunks. Whisk the eggs.
• Add the sweet potato to the pan and stir to combine with the spinach - don't break it up too much. Pour in the egg and swirl around so it fills any gaps in the pan. Scatter over the feta and cook for 4-5 mins over a low heat until the bottom and sides are set.
• Place under the grill for 1-2 mins to cook the top - poke a knife into the centre to ensure it's cooked through. Cool before slicing into wedges. Will keep chilled for up to a day.