Spatula Diaries: Sweet potato and spinach frittata

The perfect meal for breakfast, lunch or dinner

Frittatas are fast, affordable, easy and the perfect vessel for leftover meats, herbs and veggies. If they’re not yet in your repertoire, it’s time to give these quick-cooking, crust-free egg tarts a try. They’re versatile in flavor and texture, and depending on the fat content of the dairy products, they can be rich and unctuous or lean and healthful. They’re a great use of Louisiana’s year-round local produce, and they can be served hot, cold or at room temperature. Cleanup is easy, since you use minimal equipment.

Successful frittatas follow a few basic steps. Begin by sautéing fast-cooking items in a nonstick, oven-proof skillet. Then on top, layer other precooked items and a mixture of beaten eggs, dairy and cheese. The idea is to start the cooking process on the stovetop for about 5 minutes to set the edges. Then, the entire skillet goes into the oven for about 20 minutes, or until the mixture is fully set. Remove the frittata from the oven and serve it immediately or save it for later. Just remember that the skillet handle is hot, so don’t grab it without an oven mitt.

Pack a frittata slice for lunch, serve it for breakfast, dinner or brunch, or enjoy it for a snack. Change the ingredients to fit your mood and sprinkle with lots of fresh herbs.

Sweet Potato and Spinach Frittata

2 tablespoons olive oil
1 small or one-half medium yellow onion, diced
1 small or one-half medium sweet potato, peeled and diced (about 1 ½ cups)
2 tablespoons water
2 cups roughly chopped fresh spinach leaves
¼ cup diced ham or Canadian bacon (optional)
6 eggs
¼ cup Greek yogurt
¾ cup shredded extra-sharp cheddar cheese
Salt and pepper
Fresh parsley, basil or chives

In a 10-inch, nonstick oven-proof skillet, heat the olive oil over medium heat and add the onion and sweet potatoes. Cook for about three minutes, stirring frequently, then add the 2 tablespoons water and cover. Cook for about 10 minutes, gently stirring. Vegetables should be soft, but not mushy. Meanwhile, whisk the eggs, yogurt and ½ cup cheese in a separate bowl. Season with salt and pepper and set aside. To the skillet, stir in the spinach leaves, allowing them to wilt. Add the ham, if using. Pour in the egg mixture. Do not stir. Cook the mixture on the stovetop for about 5 minutes, until the edges are set. Sprinkle the remaining cheese on top, and place the skillet in the upper third of the oven. Cook for another 20 minutes, until the mixture is firm and golden brown on top. Top with fresh herbs. Enjoy!

Maggie Heyn Richardson is a regular 225 contributor and the author of Hungry for Louisiana, An Omnivore’s Journey. Reach her at hungryforlouisiana.com.