Purple Sweet Potato & Feta Frittata
If you need a healthy and delicious-tasting brunch item or even a breakfast dish, this is the one! I have been perfecting this Purple Sweet Potato & Feta Frittata recipe, and it should be relatively easy to make! Approved for publishing by my husband the taster.
Ingredients:8 eggs
1 medium purple sweet potato
1/2 cup of Greek feta cheese, cut into cubes
1 shallot
1 garlic clove
1/4 cup of basil leaves
2 tablespoons of olive oil
1/4 teaspoon of garlic powder
1/4 teaspoon of nutmeg
Salt and pepper to taste
First, boil the purple sweet potatoes, peel them, and cut them into cubes. It helps to do this the night before, especially if you wake up hungry. Put this aside for a minute.
In a big bowl, take your 8 eggs and whisk them.
Add the nutmeg and garlic powder. Set them aside for a minute.
On the stovetop, on medium heat, add the olive oil to an iron skillet and sauté the chopped shallot and garlic until translucent, or 2 minutes.
(Listen to my recipe podcast for my rant about how great iron skillets are! Link below.)
Next, add purple sweet potato to the pan and toss till covered with olive oil. Cook for another 1 minute.
Next, add the feta cheese cubes, making sure the pieces fit between the purple sweet potato.
Allow the eggs and the bottom of the frittata to cook for 3-5 minutes.
You can lift the frittata on the edges to make sure it is cooked on the bottom. While this finishes, turn the oven broiler to medium heat and set the oven shelf to the top level.
Lastly, add the basil leaves, making sure you push them down under the egg.
Cook for a few minutes till it's cooked on the bottom. You can check it by lifting it with a butter knife.
Lastly, place the iron skillet on the top shelf of the oven to finish cooking the top of the Frittata.
It should look lightly browned when done
Enjoy this Frittata that serves up to 4 people when quartered.
Wishing you a lovely brunch!
-Tarabud
Find my foodie podcast with audio directions to this recipe:
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