Spinach and Sweet Potato Frittata

#healthyeggbreakfast

Ingredients:

Olive oil

3 1/4 inch thick slices of Pancetta

1 sweet potato (peeled and 1/2 inch diced)

1/4 Vidalia onion (diced)

1 Rosemary sprig (leaves removed and roughly chopped, more for garnish)

6 cups Spinach

8 Eggs

1/4 cup half and half cream

Salt and pepper

pinch of nutmeg

1/4 cup crumbled Feta cheese( plus more to garnish)

1. Preheat Oven to 425 F

2. Place a skillet over medium-high heat, add the pancetta with a Tbsp of olive oil and cook until fat renders. Add the sweet potato, onion, rosemary, and a sprinkle of salt and pepper. Cook until potato softens. Add the spinach and cover.

3. Beat eggs with half and half and a pinch of salt and nutmeg. Remove half of the spinach-potato mixture. Add the eggs to the pan, mix and then pour the reserved mixture on top and add

the Feta. Bake until eggs are firm (about 5 minutes) Sprinkle with additional cheese and garnish with Rosemary.