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Easy Fall Frittata

This hearty fall-inspired frittata combines roasted sweet potatoes, sautéed greens, and sharp cheese baked into fluffy eggs. It’s cooked in a skillet with a golden, slightly puffed top and a tender, sliceable interior, perfect for any meal. The dish celebrates seasonal ingredients with a comforting, rustic charm.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups sweet potatoes, diced roasted until caramelized
  • 1 small onion, diced for sautéing
  • 2 cloves garlic, minced adds aroma and flavor
  • 2 cups fresh spinach, chopped wilts quickly
  • 4 eggs farm-fresh preferred
  • 1/2 cup sharp cheddar cheese, shredded or Gruyère for nuttiness
  • 1 teaspoon fresh thyme or sage, chopped for aroma
  • 1 tablespoon olive oil for sautéing
  • to taste salt and pepper

Equipment

  • Ovenproof skillet
  • Sharp Knife
  • Spatula
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Roast diced sweet potatoes tossed in a little oil in the oven at 190°C (375°F) for about 20-25 minutes until caramelized and tender, filling the kitchen with a warm, sweet aroma.
  2. While the sweet potatoes roast, heat a tablespoon of olive oil in your ovenproof skillet over medium heat. Add diced onion and sauté until fragrant and lightly browned, about 5 minutes, until it turns translucent and begins to caramelize.
  3. Add minced garlic to the skillet and cook for another minute until fragrant, stirring constantly to prevent burning.
  4. Add chopped spinach to the skillet and cook until wilted, about 2 minutes, until bright green and tender.
  5. Remove the skillet from heat and fold in the roasted sweet potatoes, distributing them evenly with the sautéed greens.
  6. In a bowl, whisk together the eggs, season generously with salt and pepper, then stir in the shredded cheese and chopped herbs for added flavor and aroma.
  7. Pour the egg mixture over the vegetable and sweet potato mixture in the skillet, ensuring an even distribution for uniform cooking.
  8. Transfer the skillet to the preheated oven and bake for 15-20 minutes until the frittata puffs slightly and the edges turn golden brown.
  9. Check the doneness by inserting a toothpick into the center; it should come out clean, and the top should be set but still slightly jiggly.
  10. Remove the skillet from the oven, let it rest for 5 minutes to settle and make slicing easier, and enjoy the inviting aroma of fall flavors.
  11. Slice into wedges and serve warm, perhaps with a splash of hot sauce or fresh microgreens for a bright finishing touch.

Notes

Feel free to customize with leftover vegetables or different cheeses. The key is to use fresh herbs and properly roasted sweet potatoes for the best flavor.