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
- 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
- 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.