My favorite color is purple so it is not surprising that I am in love with these purple sweet potatoes I found at the farmers' market. After using them in a couple of recipes like this salad, I had a 1/2 cup left to find a suitable home for. A frittata is one of those "clean out the refrigerator" recipes that we make frequently. I used Swiss chard for this recipe since it is still growing in the garden you could substitute spinach instead. This recipe can be doubled (or tripled) to make for a larger crowd keep in mind that you will need to increase to the bake time.

Swiss Chard & Sweet Potato Frittata for Two

By Inspired by the Seasons

1/2 c Swiss chard, cut into ribbons
1/2 c sweet potatoes, cut into 1" pieces
1/4 c crumbled feta cheese
3 eggs
1/2 c heavy cream
1 tsp smoked paprika
Dash of salt
Olive oil for cooking

Preheat oven to 350 degrees

Add oil to an ovenproof 8" skillet. Add sweet potatoes to pan once the oil has heated up and cook 5 minutes on medium heat until they start to soften. Remove from pan and add Swiss chard to pan and cook and additional 2-3 minutes until wilted. In a small bowl, whisk eggs, cream, smoked paprika and salt. Add sweet potatoes back to pan and pour in egg mixture. Cook 3 more minutes. Sprinkle top with feta cheese and transfer to the middle rack of oven. Bake for 8-10 minutes until the middle is set. Remove from oven and let cool 5 minutes before slicing and serving.