Sweet Potato & Spinach Frittata with Fresh Sweet Onion Salsa

The crunchy Fresh Sweet Onion Salsa is the perfect mild compliment to this traditional egg dish
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Cheese: Gruyère   Course: Mains

4-6 Servings

INGREDIENTS

6 eggs, lightly beaten

1 1/4 cups | 310 mL
shredded Emmi Gruyere cheese

3/4 cup | 180 mL
shredded Tre Stelle Medium Cheddar cheese

1/4 cup | 60 mL
2 % Milk

1 tbsp | 15 mL
butter

3 cups | 750 mL
peeled and diced sweet potato

4 cups | 1 L
coarsely chopped spinach

Fresh Sweet Onion Salsa

1 cup | 250 mL
chopped and seeded tomatoes

1/3 cup | 80 mL c
hopped white onion

1/4 cup | 60 mL
finely chopped flat-leaf parsley

1 tsp | 5 mL
freshly squeezed lemon juice

Salt and pepper, to taste

PREPARATION

Position oven rack 6-inches (15 cm) from broiler. Preheat broiler.
In medium bowl, whisk together eggs, 3/4 cup (175 mL) Gruyere cheese, Tre Stelle Medium Cheddar cheese and milk.
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.)
Remove cover; sprinkle with remaining 1/2 cup (125 mL) Gruyere 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.
Slice and serve immediately with Fresh Sweet Onion Salsa.

Fresh Sweet Onion Salsa:
In small bowl combine tomatoes, onion, parsley, lemon juice and season to taste with salt and pepper.

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Created By: Recipe provided by Dairy Farmers of Canada. For more recipes go to dairygoodness.ca

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