The sweet potato-ness continues! Mostly because I had some leftover potatoes from the salmon recipe. Also, I needed a recipe that I could make rather quickly–as we have a new addition to the household…
We found these two crying under our neighbor’s shed that backs into our yard. One had come out and was crying loudly enough for us to hear as we were out playing with the pup. My husband was about to take off for an overnight work trip, so it all happened very quickly. His ride shows up, I grab kitties, he puts them in a tote, and off he goes. With me, the kitties, and the puppy staring off into a long day.
I had no idea what to do with them so I started calling local shelters and posting the dilemma on Facebook. Apparently, Central New York is in a “Kitten Crisis,” so every place was too full to take them and Animal Control told me right up front that they would have to “get rid of them.” Oh, no. I will not take part in that.
I realized I would quickly need to help them survive on my own, then, and went to the store and picked up replacment milk for them and a mini bottle. Freakin’ cute.
Armed with a heating pad, some old blankets, and the faux-mother’s milk, I followed the directions carefully and went about practicing for motherhood. Exhausted, but amused. The puppy isn’t quite sure what to make of them still–although he does enjoy licking the spilled milk off of them. Great! Replacement mothering! He does seem to want to paw at them and knock them over though–gently, he knocks them over gently…just to see what happens. I watch him like a hawk.
So, yeah. That happened and when the husband came home the next night, I needed a quick way to feed the hard-working boy. Hence, this quick frittata.
After reading the book, The Complete Low-FODMAP Diet: A Revolutionary Plan for Managing IBS and Other Digestive Disorders, by Shepherd and Gibson, and, after doing some preliminary research, I decided that this could be the answer to my stomach and skin issues. Fingers crossed! Another reassuring part? Beer and cheese came back on the table. Phew! Yes! Score! Woot woot! Goodbye gluten- and dairy-free diet, and hello gluten-free (except beer) and lactose-free life! Low-FODMAP living, here I come! I think the most difficult part will be no onions, garlic or avocados. Eep. They’re my favorites. And they’re in everything.
With the dog acting as kitten guardian, I went to work on this delicious and easy meal from Shepherd’s book. It’s the first recipe in the casserole section. Oh, how I missed casseroles. Gooey, yummy squishiness of heaven.
About halfway through prepping the meal, I had to check on the kitties to make sure Hobo hadn’t tipped over the tote and devoured them. Safe. And he was sleeping by the side of the tote. Adorable! Also, odd. He usually stays near my feet as I cook in case he can catch some drippings.
I don’t think it has too much spinach but, goodness, me! I can’t even see the rest of the meal in there. If I didn’t need to cook the sweet potatoes first, I think I would have liked to cook down the spinach just a tad to get it wilted and less offensively overtaking the meal. But, less cooking means more nutrients!
With just a little wiggle check. It was ready for consumption! I missed cheese. Now, I want nothing but cheese. And blue cheese offers the perfect amount of sassiness in a meal.
I will definitely make this again. It’s a sure winner. Fast and easy. I might even play around with the ingredients. Sweet peppers instead of sweet potatoes. Sharp local cheddar instead of blue cheese. Kale from the garden instead of spinach. We always have plenty of eggs in the house because I have two sources of farm eggs at work. The bright-yellow yolk and extra thick shells are unbeatable in local farm eggs. Makes you think you are being extra healthy–and I love supporting the local community.
My husband might have said he really loved this, or he might have asked how the kitties were doing, or we might have devolved into Jeopardy watching. Not sure. I just know I love it. I hope you will, too!
- 1 1/2 tablespoons coconut oil (or fat of your own preference)
- 2 small sweet potatoes, diced
- 2 overflowing cups of baby spinach leaves
- 1 cup lower fat crumbly blue cheese
- 8 eggs
- coarse sea salt and freshly ground black pepper
- Preheat oven to 350 F.
- Melt coconut oil in a 7-inch skillet (needs to be ovenproof!) over medium heat. Add the diced sweet potatoes and cook for approximately ten minutes, or until tender.
- Whisk the eggs and cheese in a medium bowl. Add the spinach. Season to taste with salt and pepper.
- Pour into the pan with the sweet potatoes and bake for 20 minutes (or until the center firms up--give it a wiggle test).
- Remove from the oven. Let it stand a few minutes while preparing plates and drinks. Serve and enjoy!