to a perfectly balanced brunch recipe
Looking for the ultimate autumn-inspired brunch dish? Well look no further. This Roasted Sweet Potato Frittata is flavourful, hearty & vegetarian friendly. I love serving this cozy dish throughout the chilly fall & winter months. An egg-based recipe that is really substantial enough for any meal of the day, it features Armstrong’s new Mozza Cheddar Shredded Cheese. This cheese blend is the perfect mix of mozzarella & cheddar which helps elevate the flavours in the frittata without overpowering them.
If you aren’t familiar with a frittata, it is a traditional Italian dish made with scrambled eggs, cheese & vegetables. Think everything you love about a quiche without the crust. Making this a much simpler brunch dish to prepare as there is no finicky pastry dough required. Although this version does require the additional step of roasting the sweet potatoes & red onions before adding them to the frittata, the results are worth every extra bit of effort. Roasting the vegetables brings out the natural sweetness to go with the mild cheese & woodsy rosemary.
Brunch dishes are often divided between sweet & savoury, but this recipe will satisfy both sides. Lastly, I always recommend using a well-buttered heavy bottom pan when making frittata to ensure it doesn’t stick to the pan & the bottom creates a beautifully crispy base. If you are lucky enough to have leftovers (it is rare in my kitchen), try a piece of frittata between two slices of toasted bread. Canadian families crave Armstrong & this recipe will not disappoint!
ROASTED SWEET POTATO FRITTATA
Prep: 30 minutes
Total: 50 minutes
Serves: 4 - 6
- 2 medium sweet potatoes, diced
- 1 small red onion, diced
- 2 cloves of garlic, minced
- 3 tbsp extra virgin olive oil
- Salt & pepper, to taste
- 6 large eggs, room temperature
- 1/4 cup heavy cream
- 1 cup Armstrong Mozza Cheddar Shredded Cheese
- 1 tsp fine salt
- 2 roasted red peppers, diced
- 2 teaspoons fresh rosemary, finely chopped
- Preheat the oven to 175°C (350°F). Line a baking sheet with parchment paper.
- Mix together the sweet potatoes, red onion, garlic, olive oil, salt & pepper. Transfer to the prepared baking sheet & bake until fork tender, about 25 minutes. Set aside.
- In a large mixing bowl whisk together the eggs, cream, cheese, salt & pepper until fluffy.
- Grease a 9 or 10 inch skillet. Add the roasted potatoes in an even layer followed by the roasted peppers over the potatoes. Pour egg mixture over the filling.
- Bake for 15 to 20 minutes, until the eggs are golden & cooked throughout. Let cool slightly before serving.
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