WEEKDAYS 1e|12c|p

Spinach & Sweet Potato Frittata

Kristine Hoskins
Servings: 6
1 to 30 min
Part 1 of 2

Brunch it up with Kristine's egg-tastic Frittata!

  • Ingredients
  • step-by-step directions
Spinach & Sweet Potato Frittata
  • Olive Oil
  • 3 ; 1/4 inch thick slices of Pancetta
  • 1 sweet Potato (peeled and 1/2 diced inch)
  • 1/4 Vidalia Onion (diced)
  • 1 Rosemary Sprig (leaves removed and roughly chopped; plus more sprigs for garnish)
  • 6 cups Spinach
  • 8 Eggs
  • 1/4 cup Half and Half Cream
  • Salt and Pepper
  • pinch Nutmeg
  • 1/4 cup crumbled Feta (plus more to garnish)
  • Preheat oven to 425°F.
  • Place a non-stick skillet over medium-high heat. Add the Pancetta with a tablespoon of Olive Oil and cook until fat renders. Add the Sweet Potato, Onion, Rosemary, and a sprinkle of Salt and Pepper. Cook until Potato softens. Add the Spinach and cover.
  • Beat Eggs with Half and Half and a pinch of Salt and Nutmeg. Remove half of the Spinach-Potato mixture. Add the Eggs to the pan, mix, and then pour the reserved mixture on top and the Feta. Bake until Eggs are firm (about 5 minutes). Sprinkle with additional Cheese and garnish with Rosemary.
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