Sweet Potato & Spinach Frittata with Fresh Sweet Onion Salsa
The crunchy Fresh Sweet Onion Salsa is the perfect mild compliment to this traditional egg dishPrep Time:
30 minutes Ready In:
30 minutes or less Serves:
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 chopped 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
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.