Sweet Potato, Goat Cheese & Rosemary Frittata

Frittata

As soon as I spotted a recipe for a sweet potato & goat cheese quiche on Dishing Up the Dirt, I knew I had to make it right away. I adore sweet potatoes and goat cheese, and we happened to have two sweet potatoes languishing in the pantry. Amazingly enough we also still had rosemary left, so I threw that in as well. It was every bit as delectable as it sounded. As an added bonus, because of the high egg to milk ratio, it baked in just half an hour, which meant I could enjoy a more leisurely meal with my family rather than the usual dash to my ESL class.

I used two sweet potatoes in this. Might have been overkill if I weren’t so in love with roasted sweet potatoes, which dominated each forkful. Feel free to scale back to one. I bet it would also be great with winter squash (and sage, yum!), roasted beets, and/or greens and whatever herbs or spices you prefer.

Alongside an improvised quinoa salad (with pumpkin seeds, parsley, calendula petals, lemon juice, olive oil, and salt and pepper), it made for a delightful and satisfying meal!

FritattaQuinoaPlate

Sweet Potato, Goat Cheese & Rosemary Frittata

1-2 sweet potatoes, cubed

Chopped leek (or onion)

Oil

Rosemary (or whatever herbs and spices you desire)

5 eggs

1/4 cup milk of your choice

3 oz chevre goat cheese

Salt and pepper to taste

Toss sweet potatoes and leeks in oil and roast at 425º for 15-20 minutes, until tender, stirring occasionally. Remove from oven and lower temperature to 375ºF. Beat eggs with milk, cheese and seasonings, then stir in roasted vegetables. Grease a pie pan or small baking dish and pour in batter, then bake for 30-40 minutes until set in the center. Let cool slightly, then cut into pieces and savor. Yum!

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This entry was posted in Casseroles and Baked Dishes, Gluten Free, Salads and Pilafs and tagged , , , . Bookmark the permalink.

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