Sweet Potato And Goat Cheese Frittata |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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. :) Ingredients:
2 tbsp olive oil |
crushed red chili pepper flakes to taste (according to how spicy you like things) |
1 large sweet potato, peeled and grated (i used what is called a garnet yam in the us) |
1/2 sweet onion (i used a red one), chopped fine |
salt and freshly ground black pepper |
3 free-range eggs |
6 ounces of soft goat cheese (chevre) |
generous handful fresh basil |
optional -- other herbs such as thyme, tarragon, chervil, or parsley |
Directions:
1. Preheat the oven to 400 degrees Fahrenheit.
2. 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.
3. Crumble the goat cheese into the sweet potato mixture.
4. 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.
5. 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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