Breakfast, Budget, Easy, Eggs, Local, Louisiana, Vegetables

Easy, fast and cheap: Sweet potato-spinach frittata

January 20, 2016

Frittatas are fast, affordable, easy and the perfect vessel for leftover meats, herbs and veggies. If they’re not yet in your repertoire, it’s time to give these quick-cooking, crust-free egg tarts a try. They’re versatile in flavor and in texture, and depending on the fat content of the dairy products, they can be rich and unctuous or lean and healthful. They’re a great use of Louisiana’s year-round local produce, and they can be served hot, cold or at room temperature. And, clean up is easy since you use minimal equipment.

One of my favorite flavor combinations in a frittata is sweet potato and spinach. Here’s how to make it….

The basics:

Successful frittatas follow a few basic steps. Begin by sautéing fast-cooking items in a nonstick, oven-proof skillet. On top, layer other precooked items and a mixture of beaten eggs, dairy and cheese. The idea is to start the cooking process on the cooktop for about 5 minutes to set the edges. Then, the entire skillet goes into the oven for about 20 minutes, or until the mixture is firm. Remove the frittata from the oven, and serve it immediately or save it for later. Just remember that the skillet handle is hot, so don’t grab it without an oven mitt. Believe me, it’s easy to forget.

Pack a frittata slice for lunch, serve it for breakfast, dinner or brunch, or enjoy it for a snack. Change the ingredients to fit your mood and sprinkle with lots of fresh herbs.

Sweet potato and spinach frittata



Serves 4

2 tablespoons olive oil
1 small or one-half medium yellow onion, diced
1 small or one half medium sweet potato, peeled and diced (about 1 ½ cups)
2 tablespoons water
2 cups roughly chopped fresh spinach leaves
¼ cup diced ham or Canadian bacon (optional)
6 eggs
¼ cup Greek yogurt
¾ cup shredded extra sharp cheddar cheese
Salt and pepper
Fresh parsley, basil or chives


In a 10-inch, nonstick oven-proof skillet, heat olive oil over medium heat, and add onion and sweet potatoes. Cook for about three minutes, stirring frequently, then add 2 tablespoons water and cover. Cook for about 10 minutes, gently stirring. Vegetables should be soft, but not mushy. Meanwhile, whisk eggs, yogurt and ½ cup cheese in a separate bowl. Season with salt and pepper and set aside. To skillet, stir in spinach leaves, allowing to wilt. Add ham, if using. Pour in egg mixture. Do not stir. Cook mixture on cooktop for about 5 minutes, until edges are set. Sprinkle remaining cheese on top, and place skillet in upper third of oven. Cook for another 20 minutes, until mixture is firm and golden brown on top. Top with fresh herbs.


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