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