Baby Spinach Frittata with Sweet Potato Hash Crust
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If you have houseguests staying with you this summer, look no further for the ultimate crowd-pleasing breakfast. Stacked with layers of flavors from various spices and herbs, this frittata is a no-fail morning meal. "It's the perfect weekend dish to leave on the stove so you can take little bites as the morning lingers," says Sara Forte, who created the recipe for her cookbook The Sprouted Kitchen. A frittata is also a great way to use up any leftover produce in your fridge, so feel free to swap the spinach for asparagus, kale, or broccoli.

Forte recommends using a nonstick or cast-iron pan to ensure the frittata comes out evenly. The recipe can easily be doubled—just use a pan that's larger than 10 or 12 inches and adjust the cooking time as needed. Finally, if you want to make it heartier, such as for a holiday brunch, add some cooked, chopped chicken sausage to the egg layer, Forte suggests.


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Serves: 4

Ingredients:
8 eggs
1/2 cup whole milk
Sea salt or smoked salt
Freshly ground pepper
1 tablespoon coconut oil or olive oil
2 small sweet potatoes, peeled and cubed
1 teaspoon ground cumin
1 tablespoon thyme leaves
2 green onions, white and green parts, thinly sliced
2 cups baby spinach
1/3 cup (about 3 ounces) herbed fresh goat cheese
Chopped cilantro, for garnish
Hot sauce (optional)

Directions:
1. Arrange a rack in the upper third of oven and preheat oven to 425 degrees.
2. In a large bowl, whisk eggs together until uniform in color. Add milk, 1 pinch salt, and 1/2 teaspoon pepper, whisk, and set aside.
3. Warm oil in a 10- or 12-inch sauté pan over medium heat. Add potatoes and toss to coat. Sprinkle in cumin, 1 pinch salt, and thyme, and stir again. Cook potatoes, tossing occasionally, until cooked through and have brown marks, about 10 minutes.
4. Sprinkle green onions on top of potatoes, followed by spinach. Let spinach wilt, about 1 minute, putting a lid on the pan to help things along if you have one. Turn heat down to low. Give eggs one last whisk and pour over spinach. Break up cheese with your fingers and distribute over the top. Put pan in the oven and bake until you can shake pan and see that the middle is just barely set, 10 to 12 minutes. The handle will be very hot.
5. Put frittata aside to set for a couple minutes before slicing. Sprinkle with 1 pinch pepper and garnish with cilantro. Serve with hot sauce on the side, if desired.

Nutrition score per serving: 310 calories, 19g fat (10g saturated), 16g carbs, 19g protein, 3g fiber, 142mg calcium, 3mg iron, 383mg sodium

Reprinted with permission from The Sprouted Kitchen by Sara Forte, copyright 2012. Published by Ten Speed Press, a division of Random House, Inc. Photo credit: Hugh Forte

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