With people working long hours and leading busier lives every day, it's become way too easy to fall back on the fast food, or whatever is easy to just grab and go. Chef Vicky McCaffree and Cherie Skager from Hope Heart Institute explain that healthy eating can be easy, nutritious, and more accessible than we sometimes think. One example is with this DELICIOUS Sweet Potato, Cheese and Spinach Frittata!
Sweet Potato, Cheese, and Spinach Frittata
A frittata is an Italian style flat, round omelet. Unlike a folded omelet, where the ingredients are added after the egg is cooked, in a frittata the ingredients are cooked together with the egg. The traditional technique is to slowly cook on the stove top until set, slide out of the pan, flip it over, and add back to the pan cooked side up and continue cooking until the egg cooked. This can be time consuming and a bit tricky! An alternate method is to start on the stove top and finish in the oven until golden and fluffy. There are endless varieties of fillings that can be added, making it an easy, economical way to prepare a quick nutritious meal.
1 tablespoons olive oil
1 tablespoon butter
1 medium (about 2 cups) sweet potato, peeled and cut into ½” cubes
¼ teaspoon salt and black pepper
Pinch cayenne pepper and paprika (optional)
4 each green onions, thinly sliced (white and ½ the green)
1 medium size clove garlic, minced
2 ounces (4 slices) Eating Right Canadian bacon, cut in half and into ¼” strips
4 cups O Organic baby spinach
8 large eggs
¼ cup (1 ounce) shredded Primo Taglio Gouda cheese
½ cup (2 ounces) fresh Primo Taglio Mozzarella cheese, cut into small cubes
¼ cup (1 ounce) Primo Taglio Parmesan cheese, finely grated
1 roma tomato, halved and sliced into 8 pieces (optional)
Preheat oven to 375 degrees.
Steam sweet potatoes until tender (about 15 minutes).
In a large 12” non-stick, oven proof skillet, heat oil and butter over medium-high heat. Add the sweet potatoes and cook for 2 minutes without stirring to brown the potato. Add the green onion, garlic, and Canadian bacon and stir to combine. Cook for about one minute and add optional seasoning and half the spinach stirring to wilt slightly and remove from heat.
In a large bowl, beat the eggs, and add half the Mozzarella, spinach and remaining salt and pepper.
Pour the eggs over the potato mixture and sprinkle with Gouda, remaining Mozzarella and half the Parmesan cheese.
Transfer the skillet to the oven and bake about 8-10 minutes or until the center of the frittata begins to brown. Remove from the oven and sprinkle with remaining Parmesan and cut into wedges.
Serve warm or at room temperature.