Sweet Potato And Spinach Frittata

• 6 eggs, lightly beaten
• 1 1/4 cups asiago cheese, shredded, divided
• 3/4 cup medium cheddar, shredded
• 1/4 cup milk, 2%
• 1 tablespoon butter
• 3 cups sweet potatoes, peeled, diced
• 4 cups spinach, coarsely chopped
• FRESH SWEET ONION SALSA
• 1 cup tomatoes, seeded, chopped
• 1/3 cup sweet onion, chopped
• 1/4 cup flat leaf parsley, finely chopped
• 1 teaspoon fresh lemon juice
• salt and pepper

1. Position oven rack 6-inches from broiler. Preheat broiler.
2. In a medium bowl, whisk together eggs, 3/4 cup of the Asiago cheese, cheddar cheese, and milk.
3. In a 12-inch non-stick oven-proof skillet over medium heat, melt butter; add sweet potatoes. Cover and cook for 5-6 minutes, stirring occasionally, or until sweet potatoes are almost tender.
4. Add spinach and cook, uncovered for 1-2 minutes or until slightly wilted.
5. Reduce heat to medium-low; pour egg mixture over vegetables; cover and cook for 5-6 minutes or until bubbles are coming through mixture and bottom is golden brown (eggs won't be fully set).
6. Remove cover; sprinkle with remaining 1/2 cup Asiago cheese.
7. Broil for 1 1/2 minutes or until egg is set and cheese is bubbling and slightly browned.
8. Let stand for 5 minutes; run spatula around outside edge of skillet to release frittata. Slice and serve immediately with salsa.
9. FRESH SWEET ONION SALSA:.
10. In a small bowl, combine tomatoes, onion, parsley, lemon juice, salt and pepper.

eggs, asiago cheese, medium cheddar, milk, butter, sweet potatoes, spinach, fresh sweet onion salsa, tomatoes, sweet onion, flat leaf parsley, lemon juice, salt

Taken from www.food.com/recipe/sweet-potato-and-spinach-frittata-366762 (may not work)