Baby Spinach Frittata with Sweet Potato Hash Crust

Adapted from The Sprouted Kitchen by Sara Forte

Ingredients

8 eggs

1/2 cup whole milk

Sea Salt and fresh ground Pepper

2 small sweet potatoes

1 Tbl Olive Oil

1 Tsp ground Cumin

1 Tbl fresh Thyme

2 green onion white and green thinly sliced

2 cups baby spinach

1/3 cup herb goat cheese (about 3 oz)

Chopped fresh cilantro for garnish

hot sauce optional

1. Arrange Rack top third of oven and preheat to 425
2. In a bowl whisk together eggs,add the milk, pinch of salt, 1/2 tsp pepper and whisk
3. Peel sweet potatoes and cut into 1/4 ” cubes
4. Warm oil in 10-12″ saute pan. Add potatoes and toss to coat. sprinkle cumin, 1/2 tsp salt and thyme and stir again. Cook sweet potatoes tossing occasionally until cooked and have brown marks about 10 minutes.
5. Sprinkle green onions on top and then spinach. Let the spinach wilt for one minute covered. Turn heat to low, give the eggs on last whisk and pour over spinach.
6. Break up cheese with your fingers and distribute over top. Put pan in oven until middle just set 10-12 minutes.
7. let rest a few minutes and serve in slices with cilantro and hot sauce on the side.