Monday, March 23, 2015

Sweet Potato and Onion Frittata

Sweet Potato and Onion Frittata served with a simple green salad 
and a fresh kiwi makes a dandy lunch.
Serves 4-6
Recipe from Everyday Food Great Food Fast
Husband-Tested in Alice’s Kitchen

I’ve made this many times using sweet potatoes and also baking potatoes (which were used in the original recipe.)  It’s quick to make and tasty too.  It’s lovely enough to serve to guests for a light lunch.  Eat it warm, at room temperature or cold.  Make some for a Meatless Monday dinner and then pack a slice in your lunchbox.  Take it on a picnic!  Have it for breakfast. See how versatile it is?

2 Tablespoons olive oil
1 large onion, peeled, halved and thinly sliced
1 large baking potato or 2 small sweet potatoes (8 oz.), peeled and thinly sliced
½ teaspoon dried rosemary or Herbes de Provence
Kosher salt, to taste
Freshly ground pepper, to taste
5 large eggs
5 large egg whites
½ cup flat-leaf parsley, coarsely chopped
¼ cup blue cheese, goat cheese or feta, crumbled (optional)

In a medium (10-inch) nonstick broiler proof skillet, heat 2 Tablespoons olive oil over medium heat.  Add the onion, potato slices, and dried herbs.  Season with Kosher salt and freshly ground pepper.  Toss to combine.
Cover the skillet and cook for 10 minutes; uncover. Cook, tossing the mixture occasionally, until the onion and potato slices are tender, about 5 minutes more.
Meanwhile, in a large bowl, whisk together the eggs, egg whites, parsley, ¾ teaspoon Kosher salt and ¼ teaspoon freshly ground pepper.
Pour the egg mixture into the skillet.  Cook on the stove over low heat, lifting the mixture a few times around the edges with a spatula to let the egg flow underneath.  Continue cooking on the stove until the frittata is almost set in the center. Sprinkle the frittata with the crumbled cheese, if using.

Heat the broiler with a rack set 4 inches from the heat.  Place the skillet under the broiler and broil until the frittata is set and the top is lightly golden, about 3 minutes.  Run a clean spatula around the edges to loosen and then slide the frittata out onto a serving platter. Cut into wedges and serve.

Here is the frittata just out from under the broiler.

1 comment:

plasterers bristol said...

This sounds lovely. Going to give this a go. thanks for sharing this recipe.