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.