Egg recipes. Sometimes they are winners and sometimes they just don’t measure up. Sometimes the ones that sound “dinner-ish” just end up tasting like breakfast in a thin disguise. If you have ever seen the move Julia & Julia, you’ll remember the classic omelette scene. I love that scene because I gave up on the perfect omelette long ago. I really think it’s a patience thing. It starts out as a nice omelette and before I know what’s happening, and before I can control my spatula, it has turned into scrambled eggs – “messy eggs” I believe is the more chic term used in some brunch places. My sister-in-law, on the other hand must be a very patient gal. She can cook an absolutely perfect omelette.
So having abandoned ship on my omelette skills, I have explored lots of other egg options. I went through an egg casserole phase. I had a stratta phase (a little too bready and heavy for me). We did an “oeuf a la coq” phase. And also a frittata phase.
This particular frittata recipe I almost passed over because I somehow couldn’t imagine the flavors coming together. But something kept drawing me back to it. Well am I ever glad I gave it a whirl. The texture and melding of flavors was great AND I learned a new little technique that may just help me creep back into being a contender against my sister-in-law’s perfect omelette.
I started this one off by peeling two medium sweet potatoes and slicing them into pretty thin rounds.
I then heated some butter in a large skillet and sauteed the sweet potatoes until they were starting to brown nicely.
While these were sauteeing, I sliced up a medium zucchini – again in pretty thin rounds.
After the sweet potatoes were evenly browned, I added the zucchini to the pan, along with some chopped fresh basil, and continued sauteeing for about 4 more minutes.
Personally, I “paused” my recipe at this point because I was juggling soccer practices, water polo practices, and other crazy schedule challenges. I just left this waiting on the stove until all eating mouths had returned to the nest.
I then beat 8 eggs with a whisk – making sure to get as much air beat in as possible.
I brought the zucchini and sweet potatoes back to a warm temp and then poured the eggs over. I let things cook on low for about 10 minutes until it was well set. Only the top still looked a little goopy.
I heated up my broiler and then popped the whole skillet into the oven to finish off the top (my newfound omelette finishing trick).
I served this with a slice of cantaloupe and a green salad – a nice light meal.
The sweet potatoes really carried this dish and made it very dinner-like. The only thing I would change next time would be to make two frittatas instead of just one. It was devoured in no time and small people were asking for seconds. Luckily we had a copious dessert to follow.
For the complete recipe, click here.
This recipe adapted from The Paleo Diet Lifestyle