4 Servings 25 min Cook
8 Large Egg
1/2 Cup Lowfat Milk
1 Dash Salt
1 Dash Pepper
2 Sweetpotato, 5" long Sweet Potato
1 Tbsp Olive Oil
1 Tsp, ground Cumin
2 Stalk Onions
2 Cup Spinach
1/3 Cup Goat Cheese
2 Tbsp Fresh Cilantro
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.
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).
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.
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.
Set the frittata aside for a few minutes before slicing it.
Sprinkle with pepper and cilantro.