On Saturday night I had some major ambition for Sunday morning. I was going to get up early and make this amazing frittata for breakfast. I imagined the aroma of sweet potatoes roasting in the oven wafting upstairs to awaken all the sleepyheads.
Then I slept in. Until 10:30am. With the slicing, roasting, sauteing, and baking times combined, this dish takes an hour and a half to make. Brunch it is! This fritatta actually makes an excellent breakfast, lunch, or brunch. Serve it with a green salad and you’ve got dinner. If you’re expecting company for breakfast or you need to take something to a potluck, this is a nice idea. It can be served hot, warm, or cold and the layered orange potatoes make it look super pretty when sliced.
This recipes originates from the Moosewood Restaurant New Classics cookbook which is actually one of the only Moosewood cookbooks that I don’t have. Fortunately, everything is on the internet these days. The original recipes call for eight ounces of cream cheese so, of course, I had to lighten it up. I used four ounces and it’s still delicious. I was actually going to use cottage cheese until I opened the container and realized I had accidentally bought the pineapple kind. Oh my god. I’m turning into my mother.
- 1 medium sweet potato, peeled and sliced into 1/4 – 1/2 inch thick rounds
- 1-2 garlic cloves, minced
- 2 tablespoons olive oil, divided
- 1 teaspoon salt
- 1 small onion, thinly sliced
- 1 large zucchini, sliced into 1/4 inch thick rounds
- 1 teaspoon dried marjoram (1/2 teaspoon oregano would make a fine substitute)
- 4 eggs
- 1 cup milk
- 4 ounces cream cheese
- 1/4 tsp. ground black pepper
- 1/2 cup sharp cheddar, grated
Preheat the oven to 400 degrees F. Toss the sweet potatoes with the garlic, 1 tablespoon of the oil, and 1/2 teaspoon of the salt until evenly coated. Spread in a single layer on a baking sheet and roast for 15 minutes, flipping them over halfway through.
While the potatoes cook, heat the remaining oil in a large skillet and saute the onions until softened, about 5 minutes. Add the zucchini, marjoram and remaining salt and saute until the zucchini rounds are soft and beginning to brown, about 10 minutes. Remove the potatoes and LOWER THE OVEN TEMPERATURE to 350 degrees F.
Spray an 8×8 inch baking dish with cooking spray. In a blender, puree the eggs, cream cheese, pepper, and milk to make a smooth custard. Layer the roasted sweet potatoes in the prepared pan and spread the sauteed zucchini on top. Sprinkle on the cheddar cheese, then pour the custard over all.
Bake for 40 to 50 minutes, until lightly browned and firm in the center.
Adapted from Green Lemonade