Sweet Potato, Mushroom & Chevre Frittata

Sweet Potato, Mushroom & Chevre Frittata

Serves 4-8
Prep time 20 minutes
Cook time 1 hour
Total time 1 hour, 20 minutes
Allergy Egg
Meal type Appetizer, Breakfast, Lunch, Main Dish, Side Dish, Snack, Starter
Misc Child Friendly
I make a frittata every Saturday morning with whatever leftovers are in the fridge. Good eggs make a good frittata. Serves 4 as a main or 8 as a starter. Try it with a crisp Sauvignon Blanc or White Bordeaux.

Ingredients

  • 5-8 sweet potatoes
  • 1 handful brown mushrooms (wiped clean with a towel)
  • 6oz Cypress Grove chevre
  • butter
  • Ratto's Extra Virgin Olive Oil
  • fresh sage, rosemary & thyme (stems removed)
  • 10 Large organic eggs

Directions

Step 1
Preheat oven to 400
Step 2
Slice potatoes lengthwise into large wedges. Toss with olive oil, herbs and salt
Step 3
Slice potatoes lengthwise into large wedges. Toss with olive oil, herbs and salt
Step 4
Roast potatoes in a cast iron skillet, tossing occasionally, for about 30-40 minutes. This can be done well in advance and the cooked, cooled potatoes can be refrigerated for a few days until use.
Step 5
Roast potatoes in a cast iron skillet, tossing occasionally, for about 30-40 minutes. This can be done well in advance and the cooked, cooled potatoes can be refrigerated for a few days until use.
Step 6
Meanwhile, chop off stem (you can reserve for soup stock!) and slice mushrooms. Saute in butter and fresh thyme until just browned and tender.
Step 7
Roughly chop roasted potatoes.
Step 8
Crack and beat eggs. add salt & pepper.
Step 9
Crack and beat eggs. add salt & pepper.
Step 10
Using a 10" cast iron or other ovenproof skillet, bring to heat on the stovetop until quite hot. Add butter &/or Olive oil, potatoes and mushrooms. Add eggs all at once and dab the Chevre all over the top.
Step 11
Place in the hot oven for about 20 minutes, or until cooked through & bubbled up.
Step 12
Carefully take pan out of the oven, and keep an oven mitt on the handle so you remember it is hot! Oh the burns I have gotten…. .
Step 13
Slide onto plate or just eat from the pan. Sliced in wedges is a nice way to serve it.

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