Ingredients

• 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
• 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

Instructions

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.