Baby Spinach Frittata with Sweet Potato Hash Crust
- 8 eggs
- ½ cup whole milk
- Sea salt or smoked salt and freshly ground pepper
- 2 small sweet potatoes
- 1 tablespoon coconut oil or olive oil
- 1 teaspoon ground cumin
- 1 tablespoon fresh thyme leaves
- 2 green onions, white and green parts, thinly sliced
- 2 cups baby spinach
- â…“ cup herbed fresh goat cheese (about 3 ounces)
- Chopped fresh cilantro, for garnish
- Hot sauce (optional)
Instructions:
Layers of flavor and only two dirty dishes —this is a dream breakfast.
- Arrange a rack in the upper third of your oven and preheat the oven to 425°F.
- In a large bowl, whisk the eggs together until uniform in color. Add the milk, a pinch of salt, and ½ teaspoon pepper, whisk, and set aside.
- Peel the sweet potatoes and cut them into ¼-inch cubes. Warm the oil in a 10- or 12-inch sauté pan over medium heat. Add the potatoes and toss to coat. Sprinkle the cumin, ½ teaspoon salt, and the thyme and stir again. Cook the sweet potatoes, tossing occasionally, until they are cooked through and have brown marks, about 10 minutes. Sprinkle the green onions on top of the potatoes, followed by the spinach. Let the spinach wilt, about 1 minute, putting a lid on the pan to help things along if you have one. Turn the heat down to low. Give the eggs one last whisk and pour them over the spinach. Break up the cheese with your fingers and distribute it over the top. Put the pan in the oven and bake until you can shake the pan and see that the middle is just barely set, 10 to 12 minutes. The handle will be very hot.
- Put the frittata aside to set for a couple minutes before slicing it. Sprinkle with more pepper and garnish with the cilantro. Serve with hot sauce on the side.