CHARLOTTE, N.C. (QC Life) - Chef Kaegan Parks with Chef Alyssa’s Kitchen is sharing a simple and delicious recipe that you can create and enjoy with you family.
Sweet Potato Quiche
Makes one (9”) Quiche, about 8 servings
o 2 ½ Sweet Potato, peeled, cut into ½ in rounds
o 2 tsp Coconut oil
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o 1 lb Spinach, destemmed
o 14 Eggs or just a dozen
o 6 Garlic, minced finely
o 4 Green Onion, sliced thinly
o 1 Tomato, small diced
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o 2 sprigs oregano, minced
o 3 sprigs thyme, minced
o 2 tsp parsley, minced
o 2 ½ tsp Salt
o 2 tsp Black pepper
· Garnish: Feta & Balsamic Glaze & Edible Flowers or microgreens
Directions:
· Preheat the oven to 425ºF. Grease a baking pan with a bit of coconut oil. Cover the base and sides of the pan with the sweet potato rounds. Layer the rounds until the sides and bottom are fully covered. Bake in the oven for 15-20 minutes or until the sweet potato is fork tender.
· Meanwhile, crack eggs into a mixing bowl and whisk well. Season with salt and pepper and herbs. Set aside.
· Heat coconut oil in a skillet over medium heat. Add in minced garlic and green onions. Sautee for 3 to 5 minutes. Add in chopped spinach and sauté just until wilted. Remove from heat.
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· Add spinach mix and diced tomatoes into the egg mix. Season with salt and pepper. Stir well.
· Remove sweet potato crust from the oven. Pour egg mixture over top of the crust. Reduce the temperature of the oven to 375ºF. Place frittata in the oven and bake for 30 to 40 minutes or until the top is golden brown.
· Remove from the oven and cut into slices. Enjoy!
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