(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
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: www.gosouthfresh.com adapted from the North Carolina Sweet Potato Commission