Sweet Potato, Parmesan, and Spinach Frittata
with apple spinach salad
You may have never thought to pair sweet potatoes and eggs together, but creamy sweet potatoes make this frittata feel rich. We love sauteing down spinach because you pack so much healthy goodness in just a few bites. Plus, this freezes well too - perfect for a weekend brunch or to bring to a busy family.
Smarts: We give the sweet potatoes a light nuke - it helps reduce overall cooking time.
- Onions - 1, sliced
- Sweet potatoes (orange-skinned) - 1 lb, chopped into 1/2" cubes
- Eggs - 8, whisked
- Parmesan - 1/3 cup, grated
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Cooking oil - 1 Tbsp
- Baby spinach - 4 oz
- Shallots - 1/2 bulb, diced
- Apples - 1, sliced or chopped
- Balsamic vinegar - 1 Tbsp
- Apple cider vinegar - 1 1/2 Tbsp
- Maple syrup - 2 tsp
- Cooking oil - 1/4 cup
- Salt and pepper - to taste
- Baby spinach - 4 oz
- Heat oven to 400F (204C) degrees.
- Place sweet potatoes into a microwave-safe dish or bowl. Cover with wet paper towel and microwave on high for 2 minutes.
- Heat a 9” to 10” (22.5 cm to 25 cm) skillet over medium heat. Add cooking oil and then onions to heated oil. Saute until softened, ~3 minutes.
- Next add in microwaved sweet potatoes. Saute until sweet potatoes are completely softened, 2 to 5 minutes.
- Add in as many spinach leaves as can fit into the pan. Add more as more space is made.
- Once leaves are all wilted, pour in the egg mixture. Stir until all ingredients are evenly distributed. Transfer to the oven and bake for 20 to 25 minutes, until a knife comes out cleanly.
- While frittata is baking, chop apple and prepare vinaigrette by whisking together shallots, balsamic vinegar, apple cider vinegar, maple syrup, and oil. TASTE and then season with salt and pepper. Toss vinaigrette with apples and baby spinach.
- Serve frittata warm out of the oven with salad on the side.
I made the frittata with modifications - subbed out parmesan cheese for goat cheese, added garlic and proscuitto. It was very tasty!0 Helpful
We made the frittata only. Agreed with another person's review that the salad dressing is too sweet (made it before). We cubed the apple and mixed it with some cubed avocado and slivered almonds. Made a simple oil/lemon juice/Dijon mustard dressing.0 Helpful
to balance out the sweet potatoe, it would have been better to use a cheese other than parmesan, e.g. feta cheese0 Helpful
I made this for a quick dinner and to have leftovers for a few breakfasts during the week and it was SO GOOD. I cooked 6 oz of bacon first, removed from the pan, drained all but a few teaspoons of fat, then added the bacon back in just before pouring in the egg mixture. I'll definitely be making this again.0 Helpful
cooked bacon first, drained some fat, and then cooked the onions in the bacon fat & continued with the rest of the recipe. It wasn't as healthy with the bacon addition...but gave the frittata a yummy flavor and we'll def. make it this way again!0 Helpful
So simple! Took longer than expected- I should have read below and nooked the potatoes longer. Next time will use garlic to add more flavor.0 Helpful