A frittata makes a wonderful appetizer; a snappy little bite served warm, and, it can be made ahead. The frittata I made today is fromThe Sprouted Kitchen Cookbookby Sara Forte. The recipe follows the standard procedure for a frittata, but I loved her twist of a sweet potato with cumin hash "crust." My twist is serving it as an appetizer. With baby spinach and goat cheese, this frittata combination is a summery starter. All the ingredients are in the SimplyCooking® pantry, saving the dreadful "trip to the store" on a Sunday afternoon.
To serve a frittata as an appetizer, I removed it from the oven and allowed it to cool completely in the skillet. I then slid the whole frittata onto a cutting surface and sliced it in to bite-sized squares. I placed them on my favorite oven proof serving platter (a cookie sheet would also do.) covered and held in the fridge until serving time. Later I simply rewarmed in the oven.
baby spinach frittata with sweet potato hash crust
(The Sprouted Kitchen Cookbook, Sara Forte)
1/2 cup whole milk
Salt, Celtic Sea Salt preferable
Freshly ground black pepper
2 small sweet potatoes (or 1 large), peeled
1 Tbsp. coconut oil or grapeseed oil
1 tsp. ground cumin
1 tsp. dried thyme (original recipe uses fresh, the SimplyCooking® Pantry uses dried)
2 green onions, white and green parts thinly sliced
2 cups baby spinach
1/3 cup (3 oz) goat cheese
Preheat oven to 425° F. and place a rack in the upper third.
In a large bowl, whisk the eggs. Add the milk, salt and pepper and set aside.
Dice the peeled sweet potatoes into small cubes. Warm the oil in a large oven-proof skillet and add the potatoes. Sprinkle with cumin and 1/2 tsp. salt and thyme. Toss well and cook until tender and browned. Add the green onions and spinach. Place any sort of lid or plate over the spinach and allow it to wilt. This will just take a minute.
Whisk the eggs once more and add to the skillet. Crumble the cheese over the top. Remove the skillet from the stove and place in the oven. Bake 10 minutes, until barely set. Remove and serve immediately. If making ahead as an appetizer, slide the cooled frittata onto a cutting surface and cut into bite-sized squares. Transfer to a sheet or oven proof serving platter. Cover and refrigerate then simply rewarm in the oven before serving.
Note: I have edited and simplified the written instructions and added directions for using a frittata as an appetizer
My notes or changes are in italics. I hope Ms. Forte would approve as I admire her work greatly.