Sweet Sweet Potato Frittata
Active Time: 5 minutes | Total Time: 20 minutes | Serves Serves 2 | Gluten Free
- 4 large eggs
- 1 tablespoon heavy whipping cream (*optional but worth it, if you can)
- 1 teaspoon pure vanilla extract
- pinch kosher salt
- 1 small baked sweet potato
- ½ tablespoon unsalted butter
- cinnamon and sugar, for sprinkling
- maple syrup, for drizzling
Heat the oven (with the oven rack in the middle) to 350°F.
In a blender, combine the eggs, cream*, vanilla, and salt. Blend 1 minute.
Remove the skin from the sweet potato then slice the potato into about ½-inch thick rounds (about 8).
Place a small skillet on the stove and turn the heat on to medium. Add the butter. Once it melts, swirl the skillet so the butter coats the bottom and the lower sides of the pan. Now add the eggs and let them cook 1½ minutes. Remove from the heat. Lay the sweet potato rounds in the eggs in a single layer. Transfer to the oven and bake until the eggs are just set, 12 to 15 minutes.
Run your knife or a small spatula around the edge of the frittata to loosen it from the skillet. Hold a plate over the skillet and invert the frittata onto the plate. Sprinkle with cinnamon and sugar and drizzle with maple syrup, if you please. Slice and serve.
***To bake the sweet potato, put it on a sheet pan and into a 400°F oven. Bake until tender (but not mushy) and a paring knife slides easily through it, 35 to 45 minutes.
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