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cookbook_challenge2021-01-31 11:43 pm
spiralicious) wrote in cookbook_challenge2021-01-31 11:43 pm
Entry tags:
Sweet Potato Kale Frittata
recipe is from Good Housekeeping.
Ingredients
6 large eggs
1 cup half and half
1 teaspoon kosher salt (I used regular salt)
½ teaspoon ground pepper
2 cups sweet potato (since it doesn't say how it wanted the sweet potato, I peeled and cubed it)
1 tablespoons olive oil (I used vegetable oil)
2 cups firmly packed chopped kale (I couldn't get kale, so I subbed in spinach)
½ small red onion
2 cloves garlic (again, it didn't say, so I minced them)
3oz goat cheese (The only size of goat cheese available was 4oz, so I used that. It seems like a small difference, but it's actually a lot of cheese)
1) Preheat oven to 350 degrees F. Whisk together eggs and next three ingredients.
2) Saute sweet potatoes in 1 tablespoon hot oil in a 10 inch oven proof nonstick skillet (I had no such thing and used a cast iron skillet) over medium heat 8 to 10 minutes or until potatoes are tender and golden; remove and keep warm. Saute kale and next two ingredients in remaining 1 tablespoon oil 3 to 4 minutes or until kale is wilted and tender; stir in potatoes. Pour egg mixture evenly over vegetables, and cook 3 more minutes. Sprinkle egg mixture with goat cheese.
3) Bake at 350 degrees F, 10 to 14 minutes or until set
Verdict: Because of the cast iron skillet, the oil and cooking times had to be adjusted slightly, but it came out perfect. I did this because I need to batch cook breakfasts, if I want to eat when I get up. It was tasty, but after the first two days, I was really tired of it. The sweetness of the sweet potatoes combined with the goat cheese, just got to me. My mom loved it. For myself, I would probably not make it again, but since Mom liked it, I think we are going to be having it again.
Ingredients
6 large eggs
1 cup half and half
1 teaspoon kosher salt (I used regular salt)
½ teaspoon ground pepper
2 cups sweet potato (since it doesn't say how it wanted the sweet potato, I peeled and cubed it)
1 tablespoons olive oil (I used vegetable oil)
2 cups firmly packed chopped kale (I couldn't get kale, so I subbed in spinach)
½ small red onion
2 cloves garlic (again, it didn't say, so I minced them)
3oz goat cheese (The only size of goat cheese available was 4oz, so I used that. It seems like a small difference, but it's actually a lot of cheese)
1) Preheat oven to 350 degrees F. Whisk together eggs and next three ingredients.
2) Saute sweet potatoes in 1 tablespoon hot oil in a 10 inch oven proof nonstick skillet (I had no such thing and used a cast iron skillet) over medium heat 8 to 10 minutes or until potatoes are tender and golden; remove and keep warm. Saute kale and next two ingredients in remaining 1 tablespoon oil 3 to 4 minutes or until kale is wilted and tender; stir in potatoes. Pour egg mixture evenly over vegetables, and cook 3 more minutes. Sprinkle egg mixture with goat cheese.
3) Bake at 350 degrees F, 10 to 14 minutes or until set
Verdict: Because of the cast iron skillet, the oil and cooking times had to be adjusted slightly, but it came out perfect. I did this because I need to batch cook breakfasts, if I want to eat when I get up. It was tasty, but after the first two days, I was really tired of it. The sweetness of the sweet potatoes combined with the goat cheese, just got to me. My mom loved it. For myself, I would probably not make it again, but since Mom liked it, I think we are going to be having it again.
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