Frittata with Swiss chard, sweet potatoes and micro greens with Back Forty Feta
Description:
My wife and I eat several lighter or meatless meals a week. When busy or just wanting a quick dinner this frittata makes a great supper. Back Forty is a cheese producer in Lanark County if you can’t find their feta use local goat cheese. The frittata is even good cold the next day.
Ingredients description
4 organic free range eggs, lightly beaten dash tabasco or even better ½ tsp. Harissa ( Lebanese hot chili paste) sea salt and freshly milled black pepper two sweet potatoes, peeled and cut in one inch cubes 1 tsp. Canola oil 4-5 swiss chard leaves, finely shredded small handful micro greens 1 tbsp. unsalted butter or canola oil 3 oz. Back Forty feta or goat cheese
Preparation
pre heat the oven to 425 degrees toss the sweet potatoes with sea salt and black pepper roast for 25 minutes or until soft in a bowl beat the eggs with the hot sauce, chard and micro greens pre heat a non stick pan with butter or oil pour the eggs into the pan and stir well until just beginning to set place the potatoes over the top of the frittata and dot with the feta or goat cheese, sprinkle with black pepper place the frittata in the oven for 5 minutes or until lightly browned remove from the oven slide out onto a cutting board and serve in wedges with a green salad
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