Sweet Potato Frittata

Step 1

Position top oven rack in the center position and pre-heat oven to 350°F. Spray a medium-sized baking dish with non-stick cooking spray and set aside.

Step 2

Heat one tablespoon olive oil in a large skillet over medium heat. Add sweet potato, red pepper, onion, garlic powder, basil, and parsley. Season with salt and black pepper, to taste, and stir to combine.

Step 3

Cook, stirring occasionally, until the pepper and onion soften and the sweet potato starts to develop a bit of color, approximately 5-6 minutes. Remove from heat and transfer to the prepared baking dish. Spread into a uniform layer and set aside.

Step 4

While the vegetables cook, whisk together the eggs and half and half in a large bowl. Add half the Gouda cheese and stir to combine. Set aside.

Step 5

Add the remaining olive oil to the same skillet over medium heat and toss in the arugula or spinach. Cook, stirring occasionally, just until the greens wilt, approximately 2-3 minutes. Remove from heat and spread evenly on top of the other vegetables in the baking dish.

Step 6

Pour the egg mixture on top and spread with a rubber spatula, if necessary, to cover the entire surface. Sprinkle remaining cheese on top and season with additional salt and black pepper, if desired.

Step 7

Place in pre-heated oven and bake until the egg is set and the top starts to turn golden brown, approximately 25-30 minutes. Remove from oven and cool slightly before slicing. Garnish with fresh herbs, if using, and serve immediately. Enjoy!