Baby Spinach Frittata with Sweet Potato Hash Crust

Ingredients

• 8 eggs
• ½ cup milk
• ¾ teaspoon fine salt, divided
• Freshly ground black pepper
• 1 medium sweet potato (¾ pound or so), peeled and chopped into ¼-inch cubes
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 2 green onions, white and green parts, thinly sliced
• 2 cups baby spinach (give it a few chops with a knife if you’d like)
• 4 ounces goat cheese or feta, crumbled
• Optional, for serving: Fresh cilantro leaves, hot sauce (I recommend Cholula), toasted whole-grain bread

Instructions

1. Preheat the oven to 425 degrees Fahrenheit. In a large bowl, whisk together the eggs, milk, ¼ teaspoon of the salt, and about ten twists of black pepper. For some spice, add a couple of dashes of hot sauce.
2. Peel the sweet potatoes and slice them into ¼-inch cubes. In a 10-inch cast iron skillet or oven-proof skillet, warm the olive oil over medium heat. Add the sweet potatoes and toss to coat, then sprinkle with the cumin and remaining ½ teaspoon salt. Cook the sweet potatoes, stirring occasionally, until they are cooked through and browning on the edges, about 10 to 15 minutes (reduce the heat if the potatoes start burning and add another splash of olive oil if they start sticking).
3. Sprinkle the green onions on top of the potatoes, then the spinach. Cover the pan with a lid or cookie sheet, and cook until the spinach wilts, a minute or two.
4. Turn the heat down to low. Whisk the eggs one last time and pour them over the spinach. Crumble the goat cheese with a fork over the top of the frittata. Put the pan in the oven and bake until you can shake the pan (wear oven mitts!) and see that the middle is barely set, about 11 to 13 minutes.
5. Let the frittata cool for a few minutes before slicing it. Sprinkle with pepper and cilantro. Serve with hot sauce on the side. Toasted whole grain bread is a good idea, too.