By Megan Winfrey

As I unpacked last weeks CSA box, I immediately recognized the large bouquet of leafy greens at the very top. I'd seen them used many times in my former life as a restaurant manager. Yes, I am talking about you, sweet potato greens. I remember the chef comparing them to spinach - one of my absolute favorite greens - so I couldn't wait to experiment. I thought a simple but delicious frittata would be the perfect introduction.

Frittata with Sweet Potatoes & Greens

• 8 eggs
• 1/2 cup of onion, diced
• 3 cloves garlic, diced
• 3-4 small sweet potatoes, cooked and chopped
• 1 bouquet sweet potato greens, chopped
• 3 slices of bacon, chopped (optional)
• 1/2 cup fresh mozzarella cheese, diced
• 1/2 cup cheddar cheese, shredded
• 1/4 cup cilantro, chopped
• 1/2 cup whole milk
• 2 tbs. olive oil or butter
• salt & pepper

Oil or butter a large cast iron pan and heat over medium. Add the onions and bacon and cook for about 5 minutes. Add the garlic, sweet potatoes, and sweet potato greens and cook until the greens are just wilted, about 2-3 minutes. 

Crack the eggs into a bowl, add the milk, and beat until just combined. Do not over beat the eggs! This will make your frittata dense instead of fluffy. 

Pour the egg mixture into the pan, over the cooked vegetables and bacon. Stir in the cheddar cheese, salt & pepper, and strategically drop the mozzarella chunks throughout. Cook over medium heat until the edges begin to brown and the center starts to firm up. Sprinkle the chopped cilantro over the top before placing it in the oven. 

Finish it off in a 350ºF oven for about 15 minutes, until the center doesn't giggle when shaken. 

Let cool for a couple of minutes, slice it like a pie, and marvel at those ooey gooey mozzarella chunks. Enjoy!