Sweet Potato Frittata Easy Food

SWEET POTATO AND KALE SPANISH FRITTATA

Steps:

• Preheat the broiler to high.
• Heat a 9-inch cast-iron skillet over medium heat. Add the oil to the pan and warm. Add the sweet potato, onion and 1/4 teaspoon salt. Cook, stirring often, until the onions and potatoes are beginning to brown and the potatoes are cooked through, about 8 minutes. Add the kale and season with 1/2 teaspoon salt. Cook, stirring often, until the kale is wilted and tender, about 3 minutes.
• Season the eggs with the remaining 1/4 teaspoon salt and stir in 1 cup of the mozzarella. Pour the egg mixture over the potato mixture. Using a rubber spatula, gently stir the mixture, making sure all the potatoes are coated in the egg and the ingredients are evenly distributed. Cook on the stove for about 3 minutes to set the bottom. Sprinkle with the remaining 1/4 cup mozzarella. Place the pan under the broiler and broil until golden brown and set, about 3 minutes. Allow to cool for 5 minutes in the pan. Run a thin knife along the edges and cut into 16 squares. Serve warm or at room temperature.

SWEET POTATO, KALE AND BACON FRITTATA

Steps:

• Preheat the oven to 400 degrees F.
• Add the bacon to a 10-inch non-stick skillet and cook over medium-high heat, stirring regularly, until the bacon is crispy, about 10 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate.
• In a large bowl, add the eggs, 1/4 cup of water and 1/2 teaspoon each salt and pepper. Set aside.
• Drain off all but 2 tablespoons of the bacon fat from the skillet. (If the bacon has not rendered enough fat, add 2 tablespoons of olive oil instead.) Return the skillet to medium-high and add the sweet potato, 1/4 teaspoon each salt and pepper and cook, stirring, until the potato is slightly browned and fork tender, 7 to 10 minutes. Add in the kale and a small pinch each of salt and pepper and cook, stirring, until wilted, about 4 minutes. Add the bacon back to the skillet. Turn the heat down to medium-low and add the egg mixture and half of the Cheddar. Using a rubber spatula, start lightly scrambling the eggs. When the edges begin to set, top with the remaining Cheddar and transfer the skillet to the oven. Bake until the egg is set and lightly puffed up, 5 to 7 minutes
• Remove from the oven and let cool for 5 minutes. Slice into wedges and serve.

SWEET POTATO AND SPINACH FRITTATA

Steps:

• Position oven rack 6-inches from broiler. Preheat broiler.
• In a medium bowl, whisk together eggs, 3/4 cup of the Asiago cheese, cheddar cheese, and milk.
• In a 12-inch non-stick oven-proof skillet over medium heat, melt butter; add sweet potatoes. Cover and cook for 5-6 minutes, stirring occasionally, or until sweet potatoes are almost tender.
• Add spinach and cook, uncovered for 1-2 minutes or until slightly wilted.
• Reduce heat to medium-low; pour egg mixture over vegetables; cover and cook for 5-6 minutes or until bubbles are coming through mixture and bottom is golden brown (eggs won't be fully set).
• Remove cover; sprinkle with remaining 1/2 cup Asiago cheese.
• Broil for 1 1/2 minutes or until egg is set and cheese is bubbling and slightly browned.
• Let stand for 5 minutes; run spatula around outside edge of skillet to release frittata. Slice and serve immediately with salsa.
• FRESH SWEET ONION SALSA:.
• In a small bowl, combine tomatoes, onion, parsley, lemon juice, salt and pepper.

MUSHROOM AND SWEET POTATO FRITTATA

Steps:

• Heat oven to 350ºF.
• Cook potatoes in boiling water 3 min.; drain. Set aside.
• Heat dressing in large ovenproof skillet on medium heat. Add onions and mushrooms; cook and stir 5 min. or until tender. Stir in potatoes.
• Whisk eggs and pepper in medium bowl; stir in Parmesan and half the shredded cheese blend. Pour over vegetables. Top with remaining cheese.
• Bake 20 to 25 min. or until knife inserted in center comes out clean.

LIGHT SWEET POTATO FRITTATA

Steps:

• First in a saute pan, heat 1 tsp of vegetable oil (or other oil) and add in the onion, garlic cloves and chilli. Cook until the onion becomes soft. Once soft add the curry powder and pepper.Combine all ingredients, until all onion is covered in the spices. Once covered remove from the pan and set aside.
• Slice the chicken breasts into thin strips. In the same pan place the sweet potato slices and fill the pan with just boiled water until covered. Cook on a medium heat. Once boiling reduce to a simmer. Now add the chicken breasts into the simmer water with the potatoes. Cook until the potatoes are tender but still with some bite when pricked with a sharp knife. Once the chicken is almost cooked, remove and set aside with the onions.
• Drain the water from the pan. On a low heat slowly heat the sweet potatoes evaporating any left over water. Add the onion and chicken mix back into the pan and heat through. Turn the heat off to prepare the eggs.
• In a processor, whisk up the egg white until fluffy. Add the whites into the chicken mix in the pan. Mix together, and on a low heat allow to cook for 4 minutes. After 4 minutes place into a preheated oven of 150C for 10-12minutes until firm. Remove and allow to cool slightly before turning out on to a plate.
• Serve either cold or warm with light mayonnaise and fresh salad leaves

SWEET POTATO ZUCCHINI FRITTATA

Steps:

• Preheat oven to 350°F. Spray a quiche dish or 9" glass pie plate with non-stick cooking spray.
• In a quiche dish or 9" glass pie plate, add a layer of zucchini slices, then layer of cooked sweet potato cubes (I cooked mine in the microwave to save time), then another layer of zucchini slices. Season with a little salt and pepper.
• In a mixing bowl, whisk together the eggs, milk, minced onion, mince garlic and salt and pepper. Pour over the veggies in the dish.
• Bake in the preheated oven for 35-40 minutes, or until the eggs in the middle have cooked through.
• Serve Sweet Potato Zucchini Frittata with Fresh Fruit and a glass of milk -- a great weeknight "brinner.".