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Author Topic: Sweet Potato Frittata  (Read 1261 times)
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a cup of cappuccino a day

Sweet Potato Frittata
« on: October 12, 2007, 04:34:45 PM »

(NC)—This truly Southern frittata showcases the best of the region: sweet potatoes, southern sweet onion, green pepper and spinach. Serve with a crisp green salad, twelve-grain toast and a dollop of corn salsa for a hearty brunch kids and adults alike will adore.

1 tbsp olive oil 15 mL

1 cup chopped Vidalia or Texas 1015 sweet onion 250 mL

1 cup diced Southern U.S. green pepper 250 mL

1 clove garlic, minced 1

1 medium cooked Southern U.S. sweet potato, 1

diced into 1/2-inch (5 mm) cubes

2 cups Southern U.S. spinach, stems removed, washed 500 mL

and blanched

3/4 cup julienned cooked ham 75 mL

1 tbsp butter 5 mL

6 large eggs 6

1/8 tsp each salt and pepper 1 mL

2 tbsp freshly grated Parmesan cheese 30 mL

chopped fresh parsley for garnish, if desired

Preheat oven broiler. In non-stick skillet over medium-high heat, heat oil, adding onion and green pepper. Cook, stirring, until soft, about 3 minutes. Add garlic and cook one minute. Stir in cooked sweet potatoes, blanched spinach and ham and cook, stirring, for one minute longer. Add butter to pan. In a medium bowl, beat eggs, season with salt and pepper and pour into skillet on top of vegetables. Stir with a fork to evenly distribute vegetables in pan. Cover and cook for 3 minutes or until bottom of frittata has set. Uncover, sprinkle with Parmesan cheese and place pan under hot broiler until top of frittata is firm and golden, about 2 minutes. Loosen with a rubber spatula and slide onto serving plate. Sprinkle with chopped parsley and serve.

Serves 4 to 6.

Source: adapted from the North Carolina Sweet Potato Commission


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