Is frittata just a fancy word for omelet? Not exactly, an omelet is a quick whisk, cooked stovetop and served hot. A fritatta’s egg & cream mixture is whipped to a custard-like consistency, then cooked slow and served at room temperature, making it ideal for a relaxing brunch or large gathering. We added sweet potato & green onion for a culinary nod to the Spanish Tortilla de Patatas and livened-up the whole dish with a dash of cumin. Perfect for a hearty breakfast or alongside you favorite salad for a light dinner.
Preheat oven to 325 degrees.
Grease a 9-inch pie dish with cooking spray.
Heat olive oil in small skillet over medium heat.
Add sweet potato, red pepper and green onion, sautéing until golden brown.
Sprinkle cumin and ½ teaspoon salt over potato mixture.
Cover and cook until potatoes are soft, about 5 minutes.
Remove from heat and layer potato mixture over the bottom of greased pie dish.
Add spinach and crumbled feta on top of potato mixture.
Whisk eggs and heavy cream, until well blended.
Add garlic, remaining salt and pepper, whisking until combined.
Pour egg mixture over potato and cheese mixture
Bake for 35 minutes until center set.
Serve room temperature.
Naturally low-carb & gluten-free