Ingredients
Scale
- 1 tablespoon olive oil
- 3 tablespoons yellow onion (diced)
- 2 garlic cloves (minced)
- 1 cup shredded sweet potato
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1–1/2 cups lightly packed arugula
- 6 eggs (lightly beaten)
- 4 ounces smoked mozzarella (diced)
- 1 tablespoon grated Parmesan cheese
Instructions
- Preheat the oven to 375 degrees F.
- Add the olive oil to an ovenproof skillet over medium heat. When hot, add the onion and cook for about 3 minutes or until it begins to soften. Add the garlic and cook for about 30 seconds.
- Add the sweet potato to the skillet and cook, stirring occasionally, for 3-4 minutes. Add the arugula to the skillet and stir, just until wilted.
- Pour in the egg mixture and mix lightly to distribute it. Add the cheese, lightly mix, and cook on the stovetop for a few minutes.
- Transfer the skillet to the oven and cook for 10-12 minutes, or until the frittata has set.
- Carefully remove from the oven and sprinkle with the Parmesan cheese. Use a rubber spatula to run around the edges and underside of the frittata, and slide it onto a round serving plate.
- Cut into equal slices and serve warm.
- Category: Primi
- Cuisine: Italian-Inspired