Saturday, November 14, 2009

Sweet Potato and Onion Frittata

I made this new dish last night and was very pleased! I had never made a frittata before and have to admit, I was a little nervous, but I shouldn't have feared. What, you may be asking, is a frittata? Well, it's an egg dish sometimes used for breakfast, but also a good dinner entree. It's similar to a quiche, but doesn't have a crust, and is cooked in a skillet instead of a pie dish. This is quite easy - a little bit of chopping, but that is easy to do ahead of time. The original recipe called for fresh parsley leaves , but I used dried and if was just fine. It also called for a normal baking potato of which I substituted 2 small sweet potatoes - and this is the way I will do it from now on.

Sweet Potato and Onion Frittata
  • Olive oil
  • 1 large onion - halved and thinly sliced
  • 2 small sweet potatoes - skinned and thinly sliced
  • 1/2 t dried rosemary (i was heavy handed with the rosemary and it was great!)
  • 5 eggs
  • 5 egg whites
  • Fresh or dried parsely. The fresh would be prettier, but the taste is the same with the dried.
--In a cast iron skillet, heat 1 T of olive oil and saute the onion, potato, and rosemary. Covered for 10 minutes, and uncovered for 5 - until vegetables are soft.
--In a bowl, whisk together the eggs, egg whites, and parsley. Add salt and paper here to taste.
--Add 1 T olive oil to vegetables and stir. Add the egg mixture and let sit for 10 minutes, occasionally using a spatula to lift the sides of the fritatta to let the raw egg cook.
--Put your broiler on with rack set to 4 inches below.
--After the frittata is mostly set, stick it under the broiler for 3-5 minutes until set completely and golden brown on top.
--With a clean spatula, loosen the edge of the frittata and slide onto a plate for serving!

I served this with sauteed onions and multi-colored bell peppers along with some brown rice. It was so good!!


I made this again and decided to add a can of rinsed and drained black beans for some added color and protein punch. I think an entire can was a little much (you can see how they "pooled" together in places) but since we did like their added flavor I'll only add about a cup next time.

No comments:

Post a Comment