Sweet potato frittata with fresh sage
Oct 01, 2014 in breakfast, brunch, sweet, potato, frittata, sage, egg, vegetarian.
Sweet potatoes, sage and cheese. A cosy comforting Sunday brunch dish for those upcoming cooler mornings.
To quote my husband as he was eating this frittata, "the fresh sage makes it", and I have to agree. The earthy sage with the sweet potato is the perfect flavor combination, so comforting for the upcoming cool Sunday mornings.
Last Sunday we invited our good friends over for brunch. Not something we do often, actually not all, I usually prefer someone to wait on my for my Sunday brunch, so this was a first. To avoid spending the entire morning in the kitchen, I came up with a dish that could be prepared the night before and I could just pop into the oven before our guests arrived. This frittata is a meal in itself but how can you serve eggs without bacon? So it baked away in the oven next to a baking sheet full of bacon, coffee in the french press and brunch is done!
Preparation is just simply cooking the sweet potatoes in microwave, allow them to cool which makes them really easy to peel, then cut into cubes. Cheese gets grated and put in a container with a lid and the same with the onions (but use a separate container for the onions or you will have very stinky cheese). I even whisked the eggs, just to save a bit of time. All that was left to do in the morning was to soften the onions, then add the sage, potatoes, eggs and cheese. Cook for a few minutes on the stove top for 10 minutes until it starts to set and in the oven it goes with the bacon so I can enjoy my guests.
Sweet potato frittata print
Ingredients
(serves 6)
- 1 tablespoon butter, unsalted
- 1 medium onion, chopped small
- 2 tablespoons fresh sage, chopped
- 8 large eggs, beaten
- 6 ounces fontina cheese, grated plus1 tablespoon for topping
- 2 tablespoons parmesan cheese, grated
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
Directions
- Preheat broiler.
- Pierce the sweet potatoes with a fork.
- Microwave for 2 minutes per side until tender, allow to cool.
- In a cast iron skillet over medium heat, add the butter.
- Add the onions and a pinch of salt, cook until softened about 5-8 minutes.
- Stir in the sage.
- Peel the cooled sweet potatoes and cut into 1/2 cubes.
- Add to the onions and stir.
- To the eggs add the milk, fontina, parmesan, salt and pepper.
- Pour in the egg and cheese mixture, salt and pepper, stir to combine.
- Cook for 10 minutes until it starts to set.
- Sprinkle the 1 tablespoon of fontina on the top.
- Broil until browned and bubbly.
Culinary Ginger, Janette Fuschi
Hi, my name is Janette, originally from England, currently living in Southern California. I'm the author, recipe developer, photographer and resident redhead behind Culinary Ginger. I grew up in a household with 4 siblings where my mother cooked a from scratch meal for us every night. I took an interest at an early age in cooking and learned a lot by helping and watching my mother in the kitchen. Today that tradition is carried on my household in that I also like to cook every night. I like to use only fresh ingredients, no processed or pre-packaged foods are allowed in my kitchen. I like to try new recipes and adapt current ones from all cuisines. In addition to all of this, I am fortunate that I get to travel with my husband for business and this allows me to explore and document my findings here for you to read and hopefully, take something with you.
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