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Spinach & Sweet Potato Frittata

587 Spinach Sweet Potato Frittata
Brunch it up with Kristine's egg-tastic Frittata!
skill level
Easy
time
1-30min
servings
6
cost
$
Contributed by :
Brunch it up with Kristine's egg-tastic Frittata!
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ingredients
  • 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)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Preheat oven to 425°F.
  • 2
    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)
    Salt and Pepper
    6 cups Spinach
    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.
  • 3
    8 Eggs
    1/4 cup Half and Half Cream
    Salt and Pepper
    pinch Nutmeg
    1/4 cup crumbled Feta (plus more to garnish)
    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.

    Helpful Tips:
    A generous amount of nutmeg is great with this recipe as spinach and nutmeg complement each other very well.

 
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