Recipe and Photos Courtesy of Lisa Steele, Fresh Eggs Daily
I love making frittatas for dinner in the summer because, unlike a quiche, a frittata doesn’t have a crust, so it’s super fast and easy to toss some garden veggies and leftover meat in with a dozen eggs and some cheese and throw it in the oven. Oh, and did I mention that this recipe requires a DOZEN eggs? It’s the perfect way to use up eggs when your girls are in high gear in the egg production department.
I grow sage, onions and sweet potatoes in my garden and love to use them in this delicious frittata. Equally good for breakfast, brunch, lunch or dinner, frittatas are a wonderful way to use up some of your extra eggs.
- 4 Tablespoons olive oil
- 1/2 sweet onion, sliced thin
- 2 sausages, with the casings removed, and crumbled (I like to use Italian sweet sausage)
- 1 large sweet potato, peeled and cut into thin rounds
- Handful of fresh sage leaves, julienned, with a few whole leaves reserved for garnish
- One dozen eggs
- 1/2 cup heavy cream
- 1 cup shredded cheese of your choice (I like to use a nice mild cheese like Gouda, Gruyere or Fontina)
- Sea salt
- Fresh cracked black pepper
Preheat the oven to 400 degrees. Toss the sweet potato rounds with 2 Tablespoons of olive oil and arrange the slices in a single layer on a baking sheet. Roast for 15-20 minutes, turning the slices halfway through. When the slices are fork-soft and starting to brown, remove the baking sheet from the oven and drain any excess oil.
Melt the remaining 2 Tablespoons of olive oil in a cast iron skillet over medium-low heat. Add the onions and season with salt and pepper. Cook, stirring occasionally, until golden brown and caramelized, about 30 minutes. Remove onions from pan and add the sausage pieces to the same pan. Cook, breaking up the large pieces, until the sausage is cooked thoroughly and lightly browned. Drain and set aside.
Reduce the oven heat to 350 degrees. Place the roasted potatoes, onions and half the cheese in the skillet with the sausage and top with the sage leaves. Whisk the cream and eggs together, season with salt and pepper, then pour the egg mixture over the top of the mixture in the skillet.
Bake for 25-30 minutes until the egg is puffed and set. Sprinkle the top with cheese. Let sit, or return to the oven briefly, until the cheese is melted. Slice into wedges and serve warm or at room temperature with a garnish of fresh sage leaves.
Lisa Steele of Fresh Eggs Daily
Author, blogger, 5th generation chicken keeper, Host of Welcome to my Farm, DIYer, Maine Master Gardener, coop to kitchen cook. Living happily ever after on a farm in Maine helping you raise the flock of your dreams… and have fun doing it!