This SWEET POTATO, SPINACH & FETA FRITTATA

Six servings; ready in ten minutes
Course: Main Dish, Dinner, and Lunch

Type of Recipe: Mediterranean, Italian
228 kcal of calories

Recipe By: The Mediterranean eats

INGREDIENTS FOR SWEET POTATO, SPINACH & FETA FRITTATA (RECIPE):

1. 10 big eggs
2. One-half cup milk
3. Half a teaspoon of sea salt
4. Freshly ground black pepper, according to flavour
5. 1 1/2 tablespoons extra virgin olive oil
6. One small diced red pepper
7. Two cups of peeled sweet potatoes
8. One bunch or six stalks of sliced green onions, just the white and light green parts
9. Two generous handfuls of baby spinach, coarsely chopped
10. 1/2 cup of feta cheese, crumbled

INSTRUCTIONS FOR SWEET POTATO, SPINACH & FETA FRITTATA (RECIPE):

• Set oven temperature to 450°F. Whisk together the eggs, milk, pepper, and salt in a medium-sized bowl. Put aside.
• Heat the olive oil in a sizable oven-safe skillet over medium heat. Stirring periodically, add the cubed potatoes and sauté for at least five minutes. Add pepper and salt for seasoning.
• If necessary, add a small amount additional extra virgin olive oil to the same pan. Turn the heat down to a medium level. Add the red pepper flakes (I used Aleppo-style pepper), onions, garlic, and oregano. Cook, stirring regularly, for one to two minutes. When the wine is added to the pan, scrape away any bits of onion and garlic. After reducing the wine for a minute, stir in the lemon zest and juice.
• Turn off the heat and evenly spoon the egg mixture over the vegetables. Finally, sprinkle the feta cheese crumbles on top. For two to three minutes, or until the eggs begin to set around the edges, keep the skillet over high heat.
• Carefully slide the skillet into the oven, and bake until the eggs are set in the center, about 15 minutes. Serve right away, or slice it and store it in the refrigerated in separate, airtight storage containers if preparing it for a dinner.
• Have fun!