Saturday, June 25, 2011

Garden Vegetable Frittata with Sweet Potato "Fries"

I think everyone loves a frittata. It's like a meal in one dish. And its universally satisfying. With two kids in the house, I love to make frittatas because its the perfect way to get a whole range of veggies into them without them putting up a fight. There are so many versions to a frittata but this one is my favorite.  It's got a rainbow of delicious veggies that I first saute to bring out their ultimate flavors before pouring on the eggs.  I like to add a good melting cheese like fontina to the egg mixture, but that's totally optional, and so are the selections of veggies. Switch them up for the ones you like the most, but the key is to get at least three different color veggies. I like purple onions, red bell peppers, asparagus and I almost always add mushrooms. To top it all off are sweet potato "fries", which I julienne and stir fry in a separate pan. It adds a subtle sweetness and crunch which is my version of hash browns for this dish.

Garden Vegetable Frittata with Sweet Potato "Fries"
 Serves 8

  • 1 large purple onion, chopped
  • 2 carrots, finely chopped
  • 1 large red bell pepper, chopped
  • 2 cups sliced cremini mushrooms
  • 1 bunch of asparagus tips
  • 1/4 cup chopped chive
  • 1/4 cup chopped parsley
  • 10 large eggs
  • 1/2 cup milk
  • 1/2 cup melting cheese like fontina or mozzarella, shredded
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 4 tbsp. olive oil
  • 1/2 cup vegetable oil for frying
  • 1 small sweet potato peeled and julienned.
Pre-heat broiler.
In a large mixing bowl, whisk the eggs with the milk, cheese, salt and pepper. Set aside.
In a deep saute pan heat olive oil over medium- high heat and add the onions. Cook until translucent, stirring often, about five minutes. Add carrots, bell peppers, asparagus and mushrooms. Season lightly with salt to release juices and flavor from the vegetables. Cook for about 10 minutes or until the carrots are tender. Add the egg mixture and stir to combine.Using a spatula or wooden spoon pull away the cooked sides to allow uncooked egg to seep to the edges. Do this often. Add the chives and parsley. Stir lightly and cover the pan. Lower heat to medium and cook until set. Uncover and transfer to the broiler until cooked through and lightly golden, about 3-5 minutes. 
In a separate pan heat vegetable oil and cook the sweet potatoes, stirring often until golden and cooked through. Sprinkle over frittata and serve hot.

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