Sweet Potato and Onion Frittata

Sweet Potato and Onion Frittata served with 
Cucumber-Radish Slaw Salad

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.

Frittata with Zucchini & Goat Cheese

Serves 6-8

Recipe from William Sonoma

Adapted and Husband-Tested in Debbie’s Kitchen

Our friends, Debbie and Bob, had us over for a nice summer brunch.  Debbie made this fabulous frittata with local zucchini and local goat cheese.  The zucchini was perfectly crisp tender and the goat cheese added a very nice tang with every bite.  We also had fresh fruit salad with local blueberries and Pear and Granola Muffins. What a great meal would be for Meatless Monday!

Ingredients:

            10 large eggs

            1 teaspoon Kosher salt, divided

            1½ Tablespoons unsalted butter, divided

            2 to 3 small zucchini, sliced 1/8 inch thick

            2 Tablespoons fresh oregano leaves

            2 teaspoons chopped fresh flat-leaf parsley, plus more
for garnish

            4 oz. goat cheese, crumbled

           

Directions:

In a bowl, whisk together the eggs and ½ teaspoon of the salt. Set aside.

In an oven-safe non-stick skillet over medium heat, melt 1 Tablespoon of the butter. When it foams, add the zucchini and sprinkle with the remaining ½ teaspoon salt. Sauté the zucchini for 30 seconds. Add the oregano and the 2 teaspoons parsley and cook for 30 seconds.

Add the eggs and, using a rubber spatula, quickly and lightly stir the eggs in a small circular motion to combine them with the zucchini. Using the spatula, gently lift the cooked edges to allow the uncooked eggs to flow underneath. Sprinkle the cheese on the frittata; do not stir. Reduce the heat to low and cook, without stirring, 4 to 5 minutes more.

Place the frittata under the broiler for about 5 minutes or until the cheese on top melts and the frittata gets slightly brown.  Do not allow the frittata get too dry.   

Using the spatula, loosen the edges of the frittata and gently slide it onto a plate. Garnish the frittata with parsley.