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.
Preheat the oven to 375 F.
In a large bowl, whisk together the eggs, milk, a pinch of salt and 1/2 teaspoon of pepper. I used an immersion blender, which made it all cool and frothy (and I think might have made it bake puffier). Set aside.
Chop up the sweet potatoes (two small-ish or one very large). I left the peels on because I like how they taste and the texture they give, plus it’s healthier. If you don’t like the peels, you can peel them first.
Heat a 10-inch (oven-safe) saute pan or a well-seasoned cast iron skillet on medium, and add the olive oil. Place the sweet potatoes in the pan and stir to coat with the oil. Sprinkle with the cumin and 1/2 teaspoon of salt. Cook the sweet potatoes, stirring occasionally to keep from sticking and burning, until they are cooked through and have brown marks.
Note, the recipe said to cook them for 10 to 15 minutes but this took more like 20 minutes for me. You can add another little splash of olive oil if the potatoes start sticking to the pan. I had serious issues with them sticking, so I had to turn the heat down somewhat and add more olive oil.
Chop up the green onion and add to the skillet.
Add the spinach to the skillet as well and then cover with a lid for a couple minutes for the spinach to wilt.
Turn the heat down to low, then pour the egg mixture in over the vegetables in the pan.
Crumble up the goat cheese into pieces and sprinkle throughout the pan. It’s better to use a log of goat cheese instead of the pre-crumbled packaged cheese, which doesn’t melt as well or have as much flavor. I sprinkled a little parmesan on top as well.
I had some fresh rosemary on hand, so I chopped some up and sprinkled it on top—and it was awesome.
Put the pan in the oven and bake until you can shake the pan and see that the middle is just barely set, about 12 to 18 minutes. I was actually really amazed at how well the whole thing set up. I’ve had issues with other egg casseroles, quiches, and frittatas in getting the middle to cook correctly. This was perfect, however.
Let the frittata sit for a few minutes before cutting into it and serving (just lets the eggs set up a tiny bit more).
This was so delicious fresh, and still good leftover. I was also 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).
Spinach Frittata with Sweet Potato Hash Crust
- 8 eggs
- 1/2 cup of milk
- Sea salt and black pepper
- 2 small sweet potatoes
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- 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)
- 1/3 cup (or about 3 ounces) of goat cheese (I used all 4 ounces in the package, can use regular or herbed goat cheese)
- 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. You could also add a couple dashes of hot sauce if that’s your kind of thing.
Chop the sweet potatoes into 1/4-inch cubes [the original recipe says to peel, but I like them better with the peels]. 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, then sprinkle with the cumin and 1/2 teaspoon salt and stir. Cook the sweet potatoes, stirring occasionally, until they are cooked through and have brown marks; the recipe says 10 to 15 minutes but this took more like 20 for me. You can add another little splash of olive oil if the potatoes start sticking to the pan.
Sprinkle the green onions on top of the potatoes, then 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 had some fresh rosemary on hand, so I chopped some up and sprinkled it on top. Put the pan in the oven and bake until you can shake the pan and see that the middle is just barely set, about 12 to 18 minutes. Set the frittata aside for a few minutes before slicing it.
Original recipe here from Cookie + Kate