Author Notes
In an effort to please gluten free friends we started making frittatas. One day we were out of white potatoes so I used sweet potatoes instead and the result was pretty divine. —lindasetchell
Ingredients
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12
eggs
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1/2 - 1 cups
milk or half n' half
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4-6 ounces
goat cheese
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1
shallot finely chopped
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1
large sweet potato or yam
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4 tablespoons
butter or olive oil
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1 bunch
spinach - washed & destemmed
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1 teaspoon
salt (or less depending on taste)
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1 dash
black pepper
Directions
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Peel sweet potato and slice into quarter inch thick rounds.
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Melt 2 tablespoons of butter or olive oil in the bottom of a large cast iron skillet. Once oil/butter is warm cover bottom of skillet with one layer of sweet potato rounds. Let cook for 4-5 min.
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Meanwhile chop shallot and saute in remaining 2 tablespoons of butter/olive oil in separate pan.
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Turn off sweet potatoes (no need to turn - they cook fast).
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Whisk eggs together and then whisk in milk or half n' half, salt and pepper. Set aside.
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Wash and de-stem one bunch of spinach or one package of baby spinach. Make sure to remove the stems to avoid stringiness.
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Pour egg mixture into pan with sweet potatoes, add shallots next, spinach and finally chunks of goat cheese evenly distributed. Cook for two minutes on the stove-top on medium heat.
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Transfer to broiler and cook for another 2 - 2 1/2 minutes or until eggs puff. Remove from oven, let cool 5 minutes and serve.
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