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- Sweet Potato & Zucchini Frittata
-
- 1 peeled sweet potato sliced into 1/2 inch thick rounds
- 4 garlic cloves, minced
- 3 tbsp olive oil
- 1 tsp salt
- 1 thinly sliced onion
- 1 large zucchini sliced into 1/2 inch thick rounds
- 1 tbsp chopped marjoram or 1 tsp dried
- 4 eggs
- 1/2 cup cottage cheese at room temperature or 8 oz. cream cheese
- 1/4 tsp ground black pepper
- 1 cup milk
- 1/2 cup grated smoked cheddar
- Directions
- Preheat to 400 degrees. Oil 8x8 baking dish. In a large bowl mix together sweet potatoes, 2 cloves of garlic, 1/2 salt and 1+1/2 tbsp of oil unitil evently coated. Spread in a single layer on an un-oiled baking sheet and roast for about 15 minutes, until tender. Meanwhile, heat the remaining 1+1/2 tbsp of oil in a large skillet and saute the onions with the rest of the garlic and salt until the onions have softened, about 5 minutes. Add the zucchini and marjoram and saute until the zucchini rounds are soft and golden brown, about 10 minutes. When the sweet potatoes are tender and brown, remove them from the oven and set aside. Lower the oven temperature to 350. In a blender, puree the eggs, cottage cheese, pepper and milk to make a smooth custard. Layer the roasted sweet potatoes in the baking dish and spread the sauteed zucchini on top. Evently sprinkly on the cheese reserving a little, then pour the custard over and top with the remaining cheese. Bake 40-45 minutes, until browned and firm. Serve
- Provided by:
- Kelly Saxer, Desert Roots Farm
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