Sweet Potato and Spinach Frittata

This month's Vegetarian Times (Nov. 2012) had some good looking frittatas - who can resist eggs for dinner? I make frittatas quite often because a) they are easier than quiches (and healthier) because there's no crust, b) I still can't figure out how to make an omelette, and c) you can just throw in whatever you have the fridge. Also, the leftovers are good - and you don't even need to heat them up. I chose the Sweet Potato and Kale Frittata with Goat Cheese (with some variations) because autumn = orange food = sweet potatoes. (Recipe not online so I'll post it below)

First things first: eggs. With a touch of mustard and salt and pepper for some extra flavour. Next, I peeled and diced a large sweet potato, and gave it a quick turn in the microwave to soften it up.

Onto the frying pan, aka where everything delicious happens. Since I replaced the kale in the recipe with baby spinach, I didn't bother wilting it. I just cooked the onion, threw in the potatoes, topped it with large amounts of the baby spinach and then poured the eggs on top. In retrospect this wasn't the smartest move - there was so much veg in the pan that it took some jiggling to get the most egg to the bottom of the pan, where it would get it nice and brown.

Next, the whole pan is put into the oven to brown the top and finish cooking. Normally I put it under the broiler for a few minutes, but this frittata was so packed it didn't quite cook all the way through on the first go. I suppose I should have followed the recipe, where it gets baked. The other problem with the broiler - it browned the spinach a little too bit. But luckily, once you flip it over, and sprinkle some feta on top ...

Sweet Potato and Kale Frittata, Vegetarian Times, Nov. 2012:

Oven: Preheat to 400.
In medium bowl, beat:
8 eggs
1 tsp apple cider vinegar
1 Tbsp Dijon mustard

Peel and dice one large sweet potato. Place in large dish with some water, cover, microwave for 5 minutes.

In large pan:
Saute one diced onion. Wilt in 4 leaves of kale, 2 min.
Add potato, then eggs.
Cook 3 minutes.

Cook in oven for 10 minutes.

Sprinkle crumbled goat cheese over the frittata a minute or two before serving.