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By Julie Murphree, Arizona Farm Bureau

I tried another Kelly Saxer, Desert Roots Farm recipe over the Memorial Day weekend. I should have known that when I had to turn the recipe over and the instructions kept getting more complex that I’d be in for a real learning experience.

Sweet Potato & Zucchini Frittata is no easy thing to do and it takes more pans than I’ve ever had to use for one cooking adventure. But oh was it good and I felt quite proud of myself after it was all over.

All veggies in the recipes were from Kelly Saxer’s farm. Squash, specifically zucchini is showing up in my weekly delivery. I love squash. Squash, watermelon and berries really make me get into the summer season.

But back to my cooking adventure, the best part (and what saved me) is that I cooked it in Mom’s kitchen which is much better equipped than mine; plus I had easy access to an expert cook. Mom kept chuckling at my questions but let me experiment.

And, even though I was missing the fresh marjoram (I didn’t even know how to pronounce it) the Frittata still came out delicious.

We paired the Frittata with Daddy’s mesquite-fired steaks and a green salad. But my timing ended off by about 20 minutes. We were pretty much finished with the steak and salad by the time the Frittata was done. I thought for sure everyone would be too full to try it.

But the recipe was a hit. Oven hot, everyone had to blow on it between bites and my little 6-year-old niece, Bethany, especially liked the Sweet Potatoes in the dish. A hearty little eater despite being skinny, she later came to the pan and kept getting extra bites. Her older sister, Annie, kept singing the Lion King theme but mingling in the word “Frittata” with “Mattata” all while taking her own hearty bites of the Frittata.

And Mom and Dad have decided that my cooking bent was simply in hibernation. We had the leftover for breakfast the next day.

The recipe can be found on Fill Your Plate.org.