Sweet Potato, Feta and Mushroom Frittata with Tomato Powder
Sweet Potato, Feta and Mushroom Frittata with Tomato Powder
Sweet Potato, Feta and Mushroom Frittata with Tomato Powder
By Micah Siva (@noshwithmicah)
Rated 4.5 stars by 4 users
Frittatas are one of my go-to dishes when entertaining, meal-prepping, and preparing food for my son. There are endless combinations of ingredients, spices, and seasonings to add! I love using vibrant Oaktown Spice Shop Tomato Powder for its rich color, deep umami flavor, and subtle sweetness along with the roasted sweet potatoes.
Get creative and top it with your favorite cheese in lieu of or in addition to the feta cheese! Frittatas can be enjoyed at room temperature, or right out of the fridge, so make this recipe ahead for your holiday brunch!
Ingredients
-
1 large sweet potato, peeled and cut in to ½ inch cubes
- 1 cup sliced shiitake mushrooms
- 2 tablespoons extra virgin olive oil, divided
-
4 teaspoons Tomato Powder
- 1 clove garlic, finely chopped
- 1 cup chopped fresh spinach
- 10 large eggs
- ¼ cup whole milk
- ½ cup crumbled feta cheese
- Salt and pepper, to taste
Directions
Preheat the oven to 400F. Line a baking tray with foil.
Spread the sweet potatoes and mushrooms in a single layer on the baking tray. Drizzle with 1 tablespoon olive oil, and toss with the 3 teaspoons of the tomato powder and garlic.
- Bake for 30 minutes, or until the potatoes are tender.
- Remove the vegetables from the oven, and top with spinach, letting it wilt in the residual heat.
Meanwhile, in a large bowl, whisk together the eggs and milk. Season liberally with salt and pepper.
Heat the remaining oil in a 12-inch cast iron skillet over medium heat. Add the cooked vegetables and distribute evenly in the skillet. Pour the eggs over the top, and sprinkle with feta cheese and additional 1 teaspoon of Oaktown Spice Shop Tomato Powder.
Transfer to the preheated oven and bake for 18 to 22 minutes, or until the eggs are set.
- Let cool slightly, and serve.
