Well, this morning when I awoke I was hungry and I wasn’t sure what I wanted to make today but then it came to me in a flash (and perhaps slightly influenced by what I had in my kitchen pantry) – sweet potato frittata with goat cheese and thyme. Super fast to make and filling, it’s a great source of protein and complex carbohydrates to balance blood sugar.
Sweet Potato Frittata with Goat Cheese and Thyme
Prep time: 15 minutes
Ready in: 20 minutes
Serves 4 to 6
1 medium sweet potato
4 pastured eggs
2 tablespoons extra virgin olive oil
zest of 1 lemon (about 1 tablespoon)
2 tablespoons of thyme leaves
¼ teaspoon of sea salt
½ teaspoon fresh ground pepper
¼ cup goat cheese crumbles
- Peel and slice the sweet potato into ¼ inch rounds (about 1½ cups) and steam over high heat for 6 minutes until slightly tender but no where near falling apart. Meanwhile zest the lemon, separate the thyme leaves from their stems.
- Whisk the eggs together and add the zest, thyme, salt, and pepper.
- Heat a heavy non stick pan over medium high heat and add the olive oil and sweet potato slices in a single layer. Fry on each side (about 2 minutes each side) then add the egg mixture and evenly sprinkle the goat cheese over it.
Here comes the fun part, FRITTATA FLIPPING!!! If you’re feeling bold, you can try doing it like this guy or you can try it by using a plate to flip.
How I do it:
- After I pour the mixture into the sizzling hot pan, I make a few breaks in the bottom of it using a spatula, in order to get as much of the egg cooked on one side as possible.
- When the edges are golden brown and peeling away from the pan, cover the top of the pan with a large plate or lid and holding it firmly, in one fell swoop, flip the pan and plate over and slide the other side back into the hot pan.
- Cook for another couple minutes, pushing the edges down to make sure they fully cook then transfer to a clean plate, slice, and serve.
As always, your thoughts are welcomed in the comments section below.