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Foodist Approved: Anytime Frittata with Sweet Potatoes and Spinach
fritatta sweet potato and spinach
Word is out. I’m co-authoring a cookbook for runners with Shalane Flanagan, Olympic medalist, world-class marathoner and world-class friend.
I could not have envisioned a better partner in crime for my first book. Shalane has been an inspiration to me since I met her 14 years ago at our first day of cross-country practice at UNC. She’s one of the toughest women I know and also happens to have an incredible approach to eating for nourishment and enjoyment.
The ironic thing about writing a cookbook is that I too have days when I just don’t have time to cook. You’d think I’d be swimming in amazing meals, but the truth is I have weeks where I’m testing five variations of the same energy bar day after day.
On those days, I revert to dinners that can be prepped in 15 minutes max.
A frittata packed with seasonal veggies is one of my quick go-to’s. This hearty frittata, loaded with sweet potatoes and spinach, has saved me on many late nights.
I’ll admit, last week I ate it for lunch and dinner followed by polishing off the remaining slice for breakfast the next day. Hence the name Anytime Frittata. Enjoy!
Anytime Frittata with Sweet Potatoes and Spinach
Serves 4
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 medium sweet potato (about 12 oz), peeled and diced
- Fine sea salt
- 2 cups packed baby spinach
- 8 eggs, beaten
- 1/4 cup whole milk yogurt
- 2 tablespoons fresh sage, minced (or 1 teaspoon dried)
- 1/4 teaspoon ground black pepper
- 1/2 cup gruyere, grated (or other favorite cheese)
Preparation
Preheat the oven to 375°F.
Heat the oil in a 10-inch overproof skillet over medium-high heat. Add the onion, sweet potato, and 1/2 teaspoon salt and cook, stirring occasionally, until softened and onion is just beginning to caramelize, about 10 minutes.
Add the spinach and cook until it begins to wilt. Remove skillet from the heat.
Place the eggs, yogurt, sage, 1/4 teaspoon salt, and pepper in a large mixing bowl and whisk to combine.
Evenly spread out the vegetables to fill the bottom of the pan. Pour the egg mixture over top.
Place the skillet in the center of the oven and bake for 15-20 minutes or until the eggs are set. Remove from oven and sprinkle with gruyere or other favorite cheese.
Turn the oven to broil and place on the top rack. Broil for 1-2 minutes or until the cheese is melted and golden.
Cut into 4-6 slices and serve hot.
Elyse Kopecky is a food writer, recipe developer, whole foods advocate, and marketing consultant. After 10 years working for Nike and EA Sports, Elyse decided to pursue her passion for talking about and writing about food. She went to NYC to study culinary nutrition at the Natural Gourmet Institute and has taken cooking classes throughout Europe, Africa and Asia. Follow Elyse’s adventures in the kitchen @ElyseKopecky.
