I got some really great vegetables from a local farm this week and was inspire by them to make a frittata. It was a filling and delicious lunch choice. I got a white sweet potato which I have never tried before. If you can't get a white sweet potato, replace it with a regular sweet potato, because the best bites are definitely the sweet potato bites.
Sweet Potato Frittata
1 medium red onion, roughly chopped
3 cloves garlic, sliced thin
1 medium sweet potato, in 1/4 inch thick slices
1 medium white sweet potato, in 1/4 inch thick slices
3 small yukon gold potatoes, in 1/4 inch thick slices
2 sweet bell peppers (I used red ones from the farm), sliced
2 Tbsp olive oil
2 Tbsp Nutritional yeast
1 tsp salt
1/4 tsp pepper
1/4 cup plus 2 tbsp almond milk
one dozen eggs
3 large kale leaves, rinsed and cut into 1/2 inch pieces
Small handful fresh basil
6 plum tomatoes, in 1/4 inch thick slices
Heat the oil on medium low heat in a large cast iron skillet. Layer the potatoes in the skillet and cover, turning every five minutes for about 15 minutes. Add the peppers, onion, and garlic. Continue to cook, covered, turning once for another 10 minutes or until the potatoes are tender. While the potatoes cook, whisk the eggs in a large bowl with the nutritional yeast, salt, pepper, and almond milk. Add the kale and basil to this mixture and stir to blend. Preheat the oven to 350 degrees.
When the potatoes are tender, gently pour the egg mixture in, shifting potatoes as needed so the egg can flow around them.
Put the cast iron skillet in the oven and bake at 350 degrees until the eggs are done through, 30 to 40 minutes.
In the last 5 minutes, lay the tomatoes on the top of the frittata. Let cool about 10 minutes before serving.
Sweet Potato Frittata
1 medium red onion, roughly chopped
3 cloves garlic, sliced thin
1 medium sweet potato, in 1/4 inch thick slices
1 medium white sweet potato, in 1/4 inch thick slices
3 small yukon gold potatoes, in 1/4 inch thick slices
2 sweet bell peppers (I used red ones from the farm), sliced
2 Tbsp olive oil
2 Tbsp Nutritional yeast
1 tsp salt
1/4 tsp pepper
1/4 cup plus 2 tbsp almond milk
one dozen eggs
3 large kale leaves, rinsed and cut into 1/2 inch pieces
Small handful fresh basil
6 plum tomatoes, in 1/4 inch thick slices
Heat the oil on medium low heat in a large cast iron skillet. Layer the potatoes in the skillet and cover, turning every five minutes for about 15 minutes. Add the peppers, onion, and garlic. Continue to cook, covered, turning once for another 10 minutes or until the potatoes are tender. While the potatoes cook, whisk the eggs in a large bowl with the nutritional yeast, salt, pepper, and almond milk. Add the kale and basil to this mixture and stir to blend. Preheat the oven to 350 degrees.
When the potatoes are tender, gently pour the egg mixture in, shifting potatoes as needed so the egg can flow around them.
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