The frittata is an Italian dish made with eggs, vegetables, meat, and cheese. A stovetop frittata is flipped and cooked on both sides, unlike a French omelette.
1 medium sweet potato
6 eggs
6 ounces feta cheese, crumbled
1 sprig rosemary, leaves only
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon olive oil
1 medium leek, white and light green parts only, washed well and thinly sliced
1 bunch (about 6 ounces) turnip greens, washed, dried, and roughly chopped
Ingredient
Direction
Combining the eggs, feta cheese, rosemary, salt, and pepper in a medium-sized mixing bowl using a whisk. Take a step back.
1
Start by preheating the oven to 400 degrees Fahrenheit. Over medium heat, bring the oil to a temperature in a large oven-safe skillet.
2
While stirring the mixture occasionally, sauté the sweet potato and leek for ten minutes, or until the sweet potato is tender but not overly moist.
3
If necessary, add a small amount of additional oil in order to prevent sticking. Continue to sauté the greens for one minute, or until they have wilted.
4
While the vegetables are still in the skillet, pour the egg mixture over them in an even layer. Use a spatula to squash down any pieces that are elevated.
5
After placing the skillet in the oven, bake it for approximately twenty minutes, or until the eggs are almost completely cooked through and the edges have golden brown color.
6
In order to highlight the flavor of the feta, allow the frittata to cool for ten minutes before slicing it into eight pieces and serving it warm.
7
You could also wait for it to cool down and serve it at room temperature instead.