Sweet Potato-Crusted Frittata
Ingredients
- 3 medium frieda’s stokes purple® sweet potatoes, scrubbed
- 3 tablespoons olive oil, divided
- 1 cup chopped yellow onion (recommend using frieda’s pearl or boiler onions)
- 10 eggs
- 1/4 cup milk or heavy cream
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 1/2 cups roughly chopped rainbow chard, kale, spinach or other leafy greens
- 1 1/4 cup crumbled goat or feta cheese, divided
- microgreens, for garnish.
Preparation
Preheat oven to 375 degrees
Slice two stokes purple® sweet potatoes into 1/8-inch rounds for frittata crust
Dice third into 1/2-inch cubes (about 2 cups) for filling
Bring medium saucepan of water to boil
Carefully drop diced potatoes into water and cook until just fork tender, about 7 minutes
Drain, rinse with cool water and set aside
Warm 2 tablespoons olive oil in 12-inch cast iron (or any oven-safe) skillet over medium heat
Add onions and season with a pinch of sea salt and black pepper
Cook until soft, about 3 minutes
Scoop out onions and transfer to bowl
Add remaining olive oil to skillet and use paper toweling to completely coat bottom and sides
Starting at middle of skillet, layer potato slices in circular pattern until bottom is completely covered
Then slightly overlap remaining potato slices up sides to form crust
Use more than you think necessary; they’ll shrink quite a bit in oven
Bake crust 20 minutes
In medium mixing bowl, beat eggs with milk or heavy cream
Season egg mixture with 1 teaspoon sea salt and 1/2 teaspoon pepper
When crust is done, add cooked onions, greens, cubed potatoes and 1 cup goat cheese to skillet
Pour egg mixture over top and garnish with remaining goat cheese
Transfer skillet to oven and bake 30 minutes, or until middle is set
Allow frittata to cool to room temperature
Top with microgreens, then slice and serve