Sunday, August 18, 2013
Sweet Potato Frittata
Today was one of those days when I was looking around my kitchen trying to figure out what to make and realized I really need to go to the grocery store. Ugh. I didn't feel like getting out, especially since I wore the baby out with a shopping trip yesterday, so I tried to come up with something using ingredients I had on hand.
Enter sweet potatoes and green onions. I also had a few eggs and some cheese, so I decided to make a frittata. Okay, for all you foodies out there, I did not cook it the way a frittata is technically supposed to be cooked; I baked it like a quiche. However, I did not add milk or cream to it, so it's not really a quiche, either. I decided the ingredients made more of a difference than the cooking method and that, therefore, it is closer to a frittata. (I do think adding some milk to it would make a delicious quiche, though.) Whatever you call it, the results were pretty tasty.
I also made it crustless, because I'm trying to eat fewer white carbs, but you could use a crust.
Sweet Potato Frittata/Quiche
3 sweet potatoes, baked, cooled, and peeled (I baked them in the microwave)
5-6 green onions, chopped
3/4 C shredded mozzarella cheese
Preheat oven to 350. Grease the bottom of a pie plate or casserole dish (or put in your crust).
Cut the sweet potatoes in half and squoosh them out of their peels, then cut them in cubes. Toss the sweet potatoes and onions in the bottom of your pie plate.
In a separate bowl, whisk the eggs. Add the cheese, a couple dashes of salt, and some pepper to taste. Pour over sweet potatoes.
Bake for 30-35 minutes.
Let sit for a few minutes before serving.
I love the simplicity of this recipe! It's tasty as it is, but I want to try it again, adding in some more spices or maybe some bacon. I would love to hear your additions!