Sweet Potato And Goat Cheese Frittata
From heatherbudapest 16 years ago
- 15 minutes to make
- Serves 6
This recipe is still in testing mode. I once had an impeccably delicious sweet potato frittata at brunch when visiting a friend's family on Thanksgiving weekend. This is my attempt to recreate it, and when I made it this morning, it was my first frittata. Read more I was working from a Lesley Waters recipe on BBC Food that was missing some steps, and I made some modifications to suit my own ingredients and tastes. I'll make some edits next time I cook it and make some revisions based on the attempt. That said, though, the result was still quite delicious. The sour gaminess of the goat cheese is beautiful with the sweetness of the sweet potatoes and onion, and the notes of spiciness from red chili and basil offset those other flavors in a very harmonious way. I definitely enjoyed it, and it also passed the boyfriend test. If you try making it, please make comments to suggest how to improve it. :) See less
Ingredients
- 2 tbsp olive oil shopping list
- crushed red chili pepper flakes to taste (according to how spicy you like things) shopping list
- 1 large sweet potato, peeled and grated (I used what is called a "garnet yam" in the US) shopping list
- ½ sweet onion (I used a red one), chopped fine shopping list
- salt and freshly ground black pepper shopping list
- 3 free-range eggs shopping list
- 6 ounces of soft goat cheese (chevre) shopping list
- generous handful fresh basil shopping list
- optional -- other herbs such as thyme, tarragon, chervil, or parsley shopping list
How to make it
- Preheat the oven to 400 degrees Fahrenheit.
- Heat the oil in a skillet or other ovenproof frying pan over medium heat. Add the onion and sweet potato, and season, to taste, with salt and freshly ground black pepper. Cook until the onion and potato are soft and somewhat browned. Turn off the heat.
- Crumble the goat cheese into the sweet potato mixture.
- In a small bowl, beat the eggs. Using a kitchen shears, cut small pieces of the basil (and other herbs, if used) into the egg mixture. Add crushed red pepper flakes to taste.
- Add the beaten egg and herbs to the skillet and stir well, then place into the oven and bake for five minutes, or until the eggs are cooked through. (For me, because I used a room-temperature glass baking pan rather than a skillet, it took about 15 minutes.)
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The Rating
Reviewed by 2 people-
Great recipe. I have a similar one that I can share with you from A Moosewood Restaurant Recipe book.
Marie
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in loved it
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Hey, if Marie says it's a good recipe than it has to be good. Your whole array of recipes look wonderful by the way.
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