In Our Fall 2018 Issue
LETTER FROM THE PUBLISHER
Beginning with issue #30 (Fall 2016), we made what was likely a little-noticed change to Edible Nutmeg’s tag line. The line was altered from “Celebrating the Local Food Cu...
Fall is the perfect time to enjoy a cozy weekend morning with this delicious dish. This version of the versatile frittata delivers a power packed punch of antioxidants and vitamins from the spinach, sweet potato, and tomatoes — a superior nutritional boost to start the day — along with all the enjoyable richness of freshly cooked eggs. The provided ingredient measurements can easily be tweaked to accommodate more or fewer vegetables or garnish, based on preference.
Ingredients
SERVINGS: 2 Serving(s)
Frittata
- 4 eggs, beaten and seasoned with salt and pepper, to taste
- 1 medium sweet potato, spiralized
- ¼ medium-sized onion, chopped
- 1 large handful fresh spinach leaves, finely chopped
- 4 white mushrooms, cleaned and thickly sliced
- 2 oz. cheddar or preferred cheese, shredded
- Olive oil
Garnish
- 1 medium tomato, diced
Cooking
Use a medium, non-stick skillet or a cast iron skillet seasoned with enough oil to prevent sticking. Heat 1 tablespoon of olive oil in skillet over medium heat. Once skillet is warm, sauté mushrooms for ~1 minute, then set aside. Spiralize sweet potato (alternatively, it can be coarsely grated or finely chopped) and add to heated pan. Cover and sauté for ~2 minutes. Flip sweet potatoes once and add chopped onion. Sauté for ~1 more minute. (Sweet potato should be cooked only to al dente.)
Add beaten eggs (seasoned with salt and pepper) and cover skillet. Cook just until egg is set, then remove from heat. Quickly layer on mushrooms, then chopped spinach and shredded cheese. Cover skillet and allow residual heat to slightly wilt spinach and melt cheese. Top with diced tomatoes and serve
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