One of our favourite dinnertime meals to have is frittata. We haven't had it as much over the summer, but now with cooler temps in store, and we can turn the oven on more, it will be back on high rotation. This sweet potato and spinach concoction is one of my absolute favourites. The sweetness of the roasted sweet potato adds a nice depth of flavour.
Ingredients
1 large sweet potato
Olive oil
300 grams frozen spinach (or 1 package of fresh)
Pinch of nutmeg
8 large eggs
40 grams parmesan cheese (or pecorino, or whatever cheese you like), grated
70 grams cheddar cheese, grated
Method
Preheat the oven to 375ºF. Peel and cut the sweet potato in cubes, then toss with a little salt, pepper and olive oil and place on a baking sheet. Roast for about 40 minutes, or until the sweet potato chunks are golden brown. Set aside.
Place an 11-inch non-stick ovenproof skillet on medium heat, and put in a lug of olive oil. Once hot, add the spinach, salt and pepper, and a good pinch of nutmeg. Cook until the spinach is wilted, stirring occasionally until all the liquid has evaporated. Meanwhile, crack the eggs into a mixing bowl, season lightly and whisk. Add half of the grated parmesan and cheddar to the eggs.
Remove the pan from the heat and pour in the egg mixture, giving it a really good stir. Add the roasted sweet potato chunks and the remaining cheese. Put the pan straight into the oven for about 15 minutes, or until the frittata is fluffy and golden brown. Serve straight from the pan or turn out onto a board. Pairs nicely with a green salad.
XOXO
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