Baby Spinach, Goat Cheese & Sweet Potato Frittata

Sometimes I forget how awesome and easy frittatas are. Sure, they take slightly longer than scrambled eggs or an omelette, but the end result is also so much better. Plus there are leftovers. Do you have leftovers from scrambled eggs? (If so, ew.)

This frittata was even better than I’d imagined—the salty tanginess of the goat cheese, the sweet firmness of the sweet potatoes, the flash of green onion and the fragrant pop of the rosemary just all combined for an amazing flavor.

Most frittatas only take about 20 minutes. This one took slightly longer because the sweet potatoes need a little longer to cook than other things I’ve used (shallots, zucchini, etc.), but it also made an even more delightful crust.

[Note: Images updated 2019; I’d forgotten how delicious this recipe is!! Going back in the rotation…]

Preheat the oven to 425 F.  In a large bowl, whisk together the eggs, milk, a pinch of salt and 1/2 teaspoon black pepper.  I used an immersion blender, which made it nice and frothy.

Chop the sweet potatoes into 1/4-inch cubes.  In a 10-inch sauté pan (or well-seasoned cast iron skillet), warm the olive oil over medium heat. Add the sweet potatoes and stir to coat.  Cook for a few minutes without disturbing, then sprinkle with the cumin, paprika, thyme, salt, and pepper and stir to coat.  Cook the sweet potatoes, stirring occasionally, until they are cooked through and have brown marks.  Will be at least 10 minutes, but could be closer to 20.

Sprinkle the chopped green onions on top of the sweet potatoes, then cover with the spinach.  Cover the pan with a lid and cook until the spinach wilts, should only take a minute or two.

Turn the heat down to low.  Pour the egg mixture over the spinach, then crumble the goat cheese with your fingers or a fork over the top of the frittata (I threw a handful of shredded cheddar in there too).  Sprinkle the chopped fresh rosemary over it as well.

Let it cook on the stove for a few minutes to let the eggs start to solidify, then put the pan in the oven and bake until you can shake the pan and see that the middle is just barely set.  This should take 10 to 15 minutes.

Let the frittata sit for at least 10 minutes before slicing it.  This is amazing fresh, but makes awesome leftovers as well.

I was surprised by how hearty it was, it stuck with me for quite some time and I went a few hours without getting hungry (which, if you know me, is a small miracle).  It makes a great “breakfast for dinner” option, and pairs well with my favorite whole wheat buttermilk pancakes!

Other frittatas you’ll love:

• Leftover Pasta Frittata
• Sweet Potato, Red Pepper, & Kale Frittata with Goat Cheese
• Frittata with Turkey Sausage, Parsnips, & Goat Cheese
• Frittata with Tomatoes, Spinach, & Ricotta

Baby Spinach, Goat Cheese & Sweet Potato Frittata

• 8 eggs
• 1/2 cup of milk
• Salt and pepper to taste (for eggs)
• 1 medium or 2 small sweet potatoes
• 1 tablespoon of olive oil
• 1 teaspoon of ground cumin
• A dash of paprika, a dash of thyme, and salt and pepper to taste (for sweet potatoes)
• 2 green onions (white and green parts), thinly sliced
• 2 cups of baby spinach (give it a few chops with a knife if you’d like)
• 4 ounces of plain goat cheese (herbed would also be good)
• Chopped fresh rosemary (if you have it)

Preheat the oven to 425 F.  In a large bowl, whisk together the eggs, milk, a pinch of salt and 1/2 teaspoon black pepper.  I used an immersion blender, which made it nice and frothy.

Chop the sweet potatoes into 1/4-inch cubes.  In a 10-inch sauté pan (or well-seasoned cast iron skillet), warm the olive oil over medium heat. Add the sweet potatoes and stir to coat.  Cook for a few minutes without disturbing, then sprinkle with the cumin, paprika, thyme, salt, and pepper and stir to coat.  Cook the sweet potatoes, stirring occasionally, until they are cooked through and have brown marks.  Will be at least 10 minutes, but could be closer to 20.

Sprinkle the chopped green onions on top of the sweet potatoes, then cover with the spinach.  Cover the pan with a lid and cook until the spinach wilts, should only take a minute or two.

Turn the heat down to low.  Pour the egg mixture over the spinach, then crumble the goat cheese with your fingers or a fork over the top of the frittata (I threw a handful of shredded cheddar in there too).  Sprinkle the chopped fresh rosemary over it as well.

Let it cook on the stove for a few minutes to let the eggs start to solidify, then put the pan in the oven and bake until you can shake the pan and see that the middle is just barely set.  This should take 10 to 15 minutes.  Let the frittata sit for at least 10 minutes before slicing it.

Original recipe from Cookie + Kate

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