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Dairy
EasyA frittata is a great egg-based dish for anytime of day, but is particularly crowd pleasing at brunch. Spinach and sweet potatoes provide a nice balance of color and flavor, but feel free to adapt the filling with any vegetable.
12 ounces sweet potatoes, peeled and cubed
6 eggs
2 tablespoons milk (or milk of choice)
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon vegetable oil
2 cloves shallots, diced
4 ounces baby spinach
Heat oven to 425 degrees Fahrenheit.
Place the sweet potatoes in a microwave-safe dish and cover with a damp paper towel. Microwave on high until tender, two to four minutes. Set aside.
Whisk eggs with milk, salt and black pepper.
Heat an oven-safe skillet (about 10 inches in diameter) over medium heat. Add oil and then shallots and spinach with a pinch of salt. Saute until spinach is wilted.
Pour eggs over spinach. Add sweet potatoes and stir everything to combine.
Transfer skillet to oven and bake until eggs are set in the middle, 20 to 25 minutes. Let cool for five minutes before slicing into wedges.
This recipe originally appeared on Hallmark.com
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