Author Notes
I love a good frittata... This one is slightly heartier and extra flavorful with its sweet potato hash crust and chili garlic sauce! It also has a nice creamy texture with the addition of goat cheese. Vegetarian and gluten-free too! —appetitesanonymous
Ingredients
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8
large eggs
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3 tablespoons
chili garlic sauce
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1/2 cup
lite coconut milk
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sea salt and freshly cracked black pepper
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2
medium sweet potatoes, peeled and diced (about 4 cups)
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2 tablespoons
extra virgin olive oil
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2 teaspoons
ground cumin
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1/2 teaspoon
cayenne pepper
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4
green onions, thinly sliced
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2 cups
baby spinach, roughly chopped
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4 ounces
herbed goat cheese, crumbled
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2 tablespoons
chopped cilantro (garnish)
Directions
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Preheat oven 425F.
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In a large bowl, whisk together eggs, chili garlic sauce, coconut milk plus a dash or two of sea salt and pepper.
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Heat olive oil in a large oven-proof skillet (that you have the lid to) over medium heat, add diced sweet potatoes, ground cumin, cayenne pepper, and a dash of sea salt then stir coat. Cook the sweet potatoes for about 15 minutes or until they are tender.
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Top the cooked sweet potatoes with chopped baby spinach and sliced green onions, cover pan and cook for 2-3 minutes or until spinach wilts.
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Remove lid, reduce heat to low then pour egg mixture from step two over contents in the skillet. Sprinkle crumbled goat cheese on top of the eggs.
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Place skillet in the oven and cook for about 14-18 minutes (or until you can shake the pan and the middle eggs are barely set).
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Remove frittata from the oven, let sit for a few minutes before slicing. top with cilantro then eat!
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