Versatile and simple frittata

Staying inside your house or apartment means that you can spend time cooking nourishing foods for you and your family. You might even enjoy cooking. I find that it’s a great stress reliever. For tonight’s dinner, we looked through the pantry and fridge and located some easy ingredients you are bound to have on hand. Eggs, some form of potato, and a veggie (frozen or fresh) with any type of cheese make the perfect combination. Here’s what we had in the house to make this very simple and versatile frittata. Feel free to switch up the ingredients!

Ingredients:

1 medium sweet potato

4-5 eggs

1/4 cup of shredded mozzarella cheese

1 cup frozen spinach

1/2 tbsp parsley

1/2 tsp pepper

1/4 tsp garlic

Lightly coat the bottom of an 8 inch cast iron oven proof skillet with cooking spray. Prepare the sweet potato and spinach. Lightly soften the sweet potato in the microwave for two minutes. Tip: Use a fork to poke a few holes to enable the sweet potato to steam. Cut the softened sweet potato into cubes with the skin off but that’s just my preference. In a mixing bowl, combine lightly beaten eggs, shredded cheese, pepper, parsley and garlic. Add the mixture to the cast iron skillet. Place the spinach and sweet potato cubes in the egg mixture in the skillet, evenly distributing the ingredients. Place the skillet on the stovetop over medium heat for 10 minutes or until the eggs are solid and do not appear as liquid. Then, place the skillet in the oven at 350 degrees for anther 10-12 minutes or until the frittata is fully formed and there’s no liquid showing on the top. The frittata can be served directly from the skillet once cooled. Serve over salad and a side of cornbread. Enjoy!