It’s Foodie Friday! Today we have a flavorful frittata for you! A little bit of time invested to caramelize some onions on the front end makes for depth of flavor you can’t get any other way. Make-ahead friendly and perfect for brunch or to reheat during the week.
Caramelized Onion, Sweet Potato, and Spinach Frittata
2 medium onions, very thinly sliced (we used a mandolin)
¼ Cup olive oil, divided
1 small sweet potato, spiralized or grated with a box grater (we used a julienne peeler)
1 10oz box frozen chopped spinach, thawed
Salt and pepper
Heat a couple of tablespoons of olive oil in a large skillet over low heat. Add the sliced onions and cook, stirring occasionally, until they darken and wilt up (caramelize). Don’t rush this step. Our onions took approximately 30 minutes to caramelize. If they are browning, lower the heat. Meanwhile you can prepare the rest of the recipe.
Preheat oven to 350.
Heat a couple tablespoons of olive oil in a small, ovenproof skillet (about 10 inches in diameter) over medium heat until shimmering. Add the sweet potato and cook, stirring occasionally, until softened and slightly browned. Remove from heat.
Place spinach in the center of a clean kitchen towel and wring out to remove as much water as possible. Crack eggs into a large bowl and whisk to break up the yolks. Add spinach and whisk again to evenly distribute. (We found it easiest to chop up the wrung out spinach to help break it up so it’s easier to mix with the eggs.) Season with about a teaspoon of salt and some black pepper.
Once the onions are finished cooking, cool slightly then add to the egg mixture and mix to combine.
You’re going to pour egg mixture into the small, ovenproof skillet that contains the sweet potatoes. If your skillet isn’t terribly nonstick, you may wish to remove the sweet potatoes and coat the skillet with more olive oil or non-stick cooking spray, then return the sweet potatoes and pour the egg mixture over top. The sweet potatoes will kinda sorta form a crust, but the egg mixture will seep through to the bottom some which is why you want nonstick/sufficient oil to prevent sticking.
Bake for 15-20 minutes until browned on top and no longer jiggly in the middle.