Baby Spinach Frittata with Sweet Potato Crust
Delicious hot that day or cold the next.
- Time
- 45 minutes
- Serves
- 4
- Calories
- 338
Ingredients
- 8 eggs
- ½ cup milk
- 500g sweet potato, finely diced
- 1/2 tablespoon olive oil
- 1 teaspoon ground cumin
- 2 shallots, thinly sliced
- 100g baby spinach
- 50g goat's cheese feta
Method
- Preheat the oven to 200 degrees Celsius.
- In a large bowl, whisk together the eggs and milk. Season with salt and pepper.
- In a non-stick pan over medium heat, warm the olive oil. Add the potatoes and toss to coat, then sprinkle with cumin and ½ teaspoon salt and stir. Cook the sweet potatoes, stirring occasionally, until they are cooked through and begin to brown, (10 to 15 minutes).
- Add the spinach and shallots. Cover the pan and cook until the spinach wilts.
- Reduce heat to low and pour over the egg mix. Crumble the goat cheese over the top of the frittata. Put the pan in the oven and bake until the middle of the frittata is just set, about 12 to 18 minutes.