Spinach Frittata with Sweet Potato Crust

Ingredients

• Egg

  Whole, fresh eggs

  8 large or 400g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Sweet potato

  Raw, unprepared

  2 sweetpotato, 5" long or 260g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Onions

  Young green, tops only

  2 stalk or 24g

• Spinach

  Raw

  2 cup or 60g

• Goat cheese

  Soft type

  ⅓ cup or 82g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, a pinch of salt and ½ teaspoon black pepper.
2. Peel the sweet potatoes and chop them into ¼-inch cubes. In a 10-inch sauté pan (or well-seasoned cast iron skillet), warm the olive oil over medium heat. Add the potatoes and toss to coat, then sprinkle with cumin and ½ teaspoon salt and stir. Cook the sweet potatoes, stirring occasionally, until they are cooked through and have brown marks, 10 to 15 minutes (add another little splash of olive oil if the potatoes start sticking to the pan).
3. Even spread potatoes across the pan. Sprinkle the chopped green onions on top of the potatoes, then the spinach. Cover the pan with a lid or cookie sheet if you have one, and cook until the spinach wilts, a minute or two.
4. Turn the heat down to low. Whisk the eggs one last time and pour them over the spinach. Crumble the goat cheese with your fingers or a fork over the top of the frittata. Put the pan in the oven and bake until you can shake the pan (wear oven mitts!) and see that the middle is just barely set, about 12 to 18 minutes.
5. Set the frittata aside for a few minutes before slicing it. Sprinkle with pepper and cilantro. Enjoy!

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