Tuesday, June 22, 2010

Sweet Potato Frittata

Though I'm a pretty die hard dessert-lover, I do actually cook real food on occasion. There are three important meals in my day: breakfast, dinner, and dessert (lunch = meh). And a satisfying dinner after a day of work and post-work run is sooooo good!
This frittata is an amalgamation of awesomeness, a combination of cheese and crispy bacon, a eggy symphony of sweet potatoes and spinach with a side of salad - all together, a delicious dish of dinner! 

A frittata is essentially a quiche sans crust (and you know how I feel about making crust). For this one I decided to up the ante by incorporating a "crust" of sweet potato discs, browned in bacon drippings. (Drool.)

Frittas are so easy - you can vary the ingredients depending on the season, and what you have in your fridge. Here's what I did:

Sweet Potato Frittata

- 1 lb bacon
- 1 onion, diced
- 6 eggs
- 1/2 cup milk
- 1 box frozen spinach (I think it's 1 lb), thawed and drained
- 1/2 lb asparagus, cut into 1-inch pieces
- 8 oz feta cheese
- 2 sweet potatoes, cut into 1/2 inch thick discs (enough to line the bottom of your pan/skillet)
- salt and pepper to taste

Bring a medium-sized pot of water to a boil. Add asparagus and cook for 1 minute. Immediately drain asparagus in a colander and rinse with cold water (this will stop the cooking process and seal in the flavor). Set aside.

In a large skillet (I used non-stick, but whatever you have works), fry the bacon until crispy. Remove from pan onto paper towels. 

Turn the heat to medium. Add diced onion to bacon drippings and sauté one minute. Add sweet potato discs and cook for 3 minutes on each side (or until they get slightly browned and soft).

 In a large bowl whisk eggs and milk until completely blended. Whisk in spinach. Add about 1 teaspoon salt and 1 teaspoon pepper.

Crumble bacon and add to the egg mixture.

Preheat broiler on low and position rack in the top half of your oven.

Pour egg mixture over potatoes and sprinkle with feta cheese. Turn the heat to medium-low, and cook until set (about 10 minutes). 

Transfer pan to oven. Ideally, your pan should have a metal handle (pr removable rubber handle). If that is the case, go ahead and close the oven to complete the cooking process. If, like mine, your pan doesn't have a removable handle, keep the oven door open. 

Broil for about 3 minutes, or until top begins to brown. 

I made a salad of the remaining 1/2 lb of asparagus, red bell pepper, cherry tomatoes, green leaf lettuce, a few spare bacon bits, parmesan cheese, and balsamic vinaigrette. 

I had some extra sweet potatoes, so I sprinkled them with parmesan cheese and baked them at 350* for 15 minutes. Yum!


  1. I think I can actually make that. Looks awesome!

  2. This is how we Cubans eat sweet potatoes! We cook them a bit, then pan fry them with some garlic oil until nice and browned, and have it as a side with the rest of our yummy food! I like the addition of Parmesan... will definitely try it!

  3. Glad you all liked it!

    I'm a HUGE fan of sweet potatoes - I didn't even know about them until college and they're SO GOOD!

    Let me know if you try the recipe!

  4. I just made my entire family this recipe. found it last night (July 4th during the fireworks, yeah i was that impressed) and immediately went to the store for the supplies. they all loved it! they talked about it the whole time they were devouring it. my dad is allergic to onions though, so i didnt add that. but it was still delicious, and was super easy to make. My grandparents kept saying it was a fancy breakfast, i didnt tell them how simple is actually was. thank you so much!

  5. I would like to say that you really made my day, it's wonderful when you just look around the web
    and find something like this, reminds me of that ''How to make a dinner for a romantic...'' by Elsa Thomas,
    you're a wonderful writer let me tell you!!! ñ_ñ

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