Monday, July 1, 2013

Baby Spinach Frittata with Sweet Potato Hash Crust.

From The Sprouted Kitchen, which my newly mama'd friend, Gabrielle got us for our wedding. I have LOVED everything I've made out of it, so far, and I have made this frittata two times in as many days. It's just SO simple and SO tasty.

8 eggs
1/2 cup milk
salt and pepper
2 small sweet potatoes (I've  made it with one, and it was perfectly fine)
1 Tbl coconut oil or olive oil
1 tsp ground cumin
1 Tbl fresh thyme
2 green onions, white and green parts, thinly sliced
2 cups baby spinach
1/3 c. (about 3 oz) of herbed goat cheese (ok with a little less)
Chopped fresh cilantro, for garnish
Hot sauce (optional)

Arrange a rack in the upper third of your oven and preheat the oven to 425F.

In a large bowl, whisk the eggs together until uniform in color. Add the milk, a pinch of salt, and 1/2 tsp pepper, whisk, and set aside.

Peel the sweet potatoes and cut them into 1/4 in cubes (the smaller the better, I've found). Warm the oil in a 10 or 12 inch saute pan over medium heat. Add the potatoes and toss to coat. Sprinkle the cumin, 1/2 tsp salt, and the thyme and stir again. Cook the sweet potatoes, tossing occasionally, until they are cooked through and have brown marks, about 10 mins. Sprinkle the green onions on top of the potatoes, followed by the spinach. Let the spinach wilt, about 1 min, putting a lid on the pan to help things along if you have one. Turn the heat down to low. Give the eggs one last whisk and pour them over the spinach. Break up the cheese wth your fingers and distribute it over the top. Put the pan in the oven and bake until you shake the pan and see that the middle is just barely set, 10 to 12 mins. The handle will be very hot.

Put the frittata aside to set for a couple minutes before slicing it. Sprinkle with more pepper and garnish with the cilantro. Serve with hot sauce on the side. Or, if you're like my husband, dump it all over, as seen below.