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Whether you include one veggie and your favorite cheese, or you mix things up with a bunch of ingredients, a frittata makes a great meal any time of day, and especially on a Meatless Monday. This recipe for Sweet Potato and Arugula Frittata with Smoked Mozzarella will hit the spot and it offers up fab flavor, too.
Late in the day on Sunday, I turned on the TV and bopped around the house trying to pick up this and that (mostly to make it seem like I did a little weekend cleaning). The Red Carpet event for the Oscar’s was on, and the talented and lovely Naomi Watts was being peppered with the requisite questions. Somehow, it came up that she made herself a frittata earlier in the day because she knew it was going to be a long night.
It’s a coincidence that I decided to share this recipe for Sweet Potato and Arugula Frittata with Smoked Mozzarella, but it made me feel extra glamorous to know that Naomi and I were on the same wavelength as far as food goes! Wonder if she enjoyed a few scoops of Ben and Jerry’s for dessert, too? Yeah, I didn’t think so either.
This vegetarian frittata is a winner, not only because I was able to use up some leftovers, but because the mix of flavors work really well together: the touch of sweetness from the sweet potatoes, the peppery arugula, and the smoked mozzarella. They might seem like unlikely ingredients for a frittata, but that’s the beauty of this egg dish – pretty much anything goes. For a colorful springtime frittata, try my recipes for Asparagus and Asiago Frittata.
I don’t know if I’ll win an award for this recipe for Sweet Potato and Arugula Frittata with Smoked Mozzarella, but eating it made me feel a little like a movie star!
Recipe for Sweet Potato and Arugula Frittata with Smoked Mozzarella
Serves 4
INGREDIENTS
- 1 tablespoon olive oil
- 3 tablespoons yellow onion, diced
- 2 garlic cloves, minced
- 1 cup shredded sweet potato
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1-1/2 cups lightly packed arugula
- 6 eggs, lightly beaten
- 4 ounces smoked mozzarella, diced
- 1 tablespoon grated Parmesan cheese
INSTRUCTIONS
- Preheat the oven to 375 degrees F.
- Add the olive oil to an ovenproof skillet over medium heat. When hot, add the onion and cook for about 3 minutes or until it begins to soften. Add the garlic and cook for about 30 seconds.
- Add the sweet potato to the skillet and cook, stirring occasionally, for 3-4 minutes. Add the arugula to the skillet and stir, just until wilted.
- Pour in the egg mixture and mix lightly to distribute it. Add the cheese, lightly mix, and cook on the stovetop for a few minutes.
- Transfer the skillet to the oven and cook for 10-12 minutes, or until the frittata has set.
- Carefully remove from the oven and sprinkle with the Parmesan cheese. Use a rubber spatula to run around the edges and underside of the frittata, and slide it onto a round serving plate.
- Cut into equal slices and serve warm.
Sweet Potato and Arugula Frittata with Smoked Mozzarella Serves 4
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