Sweet Potato, Spinach & Goat Cheese Frittata

1. 1

   Peel sweet potato and slice into quarter inch thick rounds.

2. 2

   Melt 2 tablespoons of butter or olive oil in the bottom of a large cast iron skillet. Once oil/butter is warm cover bottom of skillet with one layer of sweet potato rounds. Let cook for 4-5 min.

3. 3

   Meanwhile chop shallot and saute in remaining 2 tablespoons of butter/olive oil in separate pan.

4. 4

   Turn off sweet potatoes (no need to turn - they cook fast).

5. 5

   Whisk eggs together and then whisk in milk or half n' half, salt and pepper. Set aside.

6. 6

   Wash and de-stem one bunch of spinach or one package of baby spinach. Make sure to remove the stems to avoid stringiness.

7. 7

   Pour egg mixture into pan with sweet potatoes, add shallots next, spinach and finally chunks of goat cheese evenly distributed. Cook for two minutes on the stove-top on medium heat.

8. 8

   Transfer to broiler and cook for another 2 - 2 1/2 minutes or until eggs puff. Remove from oven, let cool 5 minutes and serve.

* Per serving · 4 servings · Values may vary.