Brunch it up with Kristine's egg-tastic Frittata!
ingredients
ingredients
method
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)
step-by-step directions
  • 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.
comments ()
5.0 stars based on 2 reviews
Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.