Swiss Chard & Sweet Potato Frittata for Two

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

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. 

Swiss Chard Frittata