For dinner last night I made a yummy frittata and added some yams to it. Oh it was so good! When you saute the yams it brings out their sweetness and adds a ton of flavor. I also added in a few fresh basil leaves snipped into skinny slices that really made this frittata come to life.
Paired with a simple fuit salad of pears, watermelon, canteloupe and strawberries...YUMMMO and easy!
Here is the recipe for the Spinach Frittata and I added in half of a large yam cut into small cubes. I sauteed it in oil first an then followed the rest of the recipe.
2 tablespoons olive oil
1/2 cup red bell pepper, cut into thin
1/2 cup chopped onion
1/2 cup milk
1/2 bag fresh spinach
1/2 cup shredded mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 large leaves of fresh basil
1/2 of one large yam
|1.||Heat olive oil in a skillet over medium heat. Cook 1/2 of 1 Yam cubed until browned and then and stir red pepper and onion in hot oil until tender, about 5 minutes.|
|2.||Beat eggs and milk together in a bowl until smooth; add spinach, mozzarella cheese, salt, and black pepper. Gently stir to mix evenly; pour into the skillet.|
|3.||Place a cover on the skillet and cook until the egg mixture is completely set in the center, 7 to 10 minutes. Cut into wedges to serve.|
Cuisine Kathleen Lets Dish
Labels: breakfast recipes, Egg dinner, Frittata, light dinner recipe, Spinach Yam Frittata recipe