Contributed by: News Canada
(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.
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.
Source: www.gosouthfresh.com adapted from the North Carolina Sweet Potato Commission
Serving Size: Makes 4 - 6 Servings
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