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Sweet Potato & Spinach Frittata with Fresh Sweet Onion Salsa

Sweet Potato & Spinach Frittata with Fresh Sweet Onion Salsa
Yields
4-6 servings

A fresh, easy, tangy dish to make weeknights special.

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ingredients

Sweet Potato & Spinach Frittat

6
eggs, lightly beaten
1 ¼
cup (300 mL) shredded Canadian Asiago cheese, divided
¾
cup (175 mL) shredded Canadian Medium Cheddar cheese
¼
cup (50 mL) 2 % milk
1
Tbsp (15 mL) butter
3
cup (750 mL) peeled, diced sweet potato (1 large, about 1 lb / 500 g)
4
cup (1 L) coarsely chopped spinach

Fresh Sweet Onion Salsa

1
cup (250 mL) chopped, seeded tomatoes
cup (75 mL) chopped sweet onion
¼
cup (50 mL) finely chopped flat-leaf parsley
1
tsp (5 mL) fresh lemon juice
Salt and pepper, to taste
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directions

Step 1

Position oven rack 6-inches (15 cm) from broiler. Preheat broiler.

Step 2

In medium bowl, whisk together eggs, 3/4 cup (175 mL) Canadian Asiago cheese, Canadian Medium Cheddar cheese and milk.

Step 3

In 12-inch (30 cm) non-stick ovenproof skillet, over medium heat, melt butter, add sweet potatoes; cover, stirring occasionally and cook 5 to 6 min or until sweet potatoes are almost tender. Add spinach and cook uncovered, about 1 to 2 min or until slightly wilted. Reduce heat to medium-low; pour egg mixture over vegetables; cover and cook for 5 to 6 min or until bubbles are coming through mixture and bottom is golden brown (eggs won’t be fully set.)

Step 4

Remove cover; sprinkle with remaining 1/2 cup (125 mL) Canadian Asiago cheese. Broil for 1-1/2 min or until egg is set and cheese is bubbling and slightly browned. Let stand 5 min; run spatula around outside edge of skillet to release frittata.

Step 5

Slice and serve immediately with Fresh Sweet Onion Salsa.

Step 6

In small bowl combine tomatoes, onion, parsley, lemon juice and season to taste with salt and pepper.

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