Not your mama's frittata! Loaded with flavor and packed with feel-good vegetables - we LOVE this sweet potato version of a simple classic. The curry compliments the sweet potato and kale so well, and it couldn't be any easier to throw together. We could eat this everyday for breakfast (or lunch, or dinner!).
1 medium sweet potato
2 Tbsp olive oil
Salt and pepper
½ cup diced onion
½ cup diced red pepper
1 cup chopped kale
2 garlic cloves
1 tsp grated ginger, or 2 tsp pre-grated from tube
¼ tsp cumin seed
1 tsp curry powder
6 Large eggs
¼ cup half and half
2 tsp cilantro
¼ cup crumbled feta cheese
Preheat oven to 400 degrees. Peel and slice sweet potato into ½ inch cubes. Spread out on a lined baking tray and drizzle with 1 Tbsp olive oil. Season with salt and pepper and toss gently with the spoon. Roast in oven for 15 minutes or until sweet potato is golden brown and tender.
While the sweet potato is cooking heat 1 Tbsp olive oil in a 9-inch cast iron or oven-proof skillet over medium. Add onions and red peppers. Cook for 3-4 minutes or until onions become translucent. Add chopped kale and cook an additional 2 minutes to wilt. Add garlic, ginger, cumin seeds, and curry. Cook 1 minute longer or until garlic becomes fragrant.
Meanwhile, in a large bowl whisk together eggs and half and half. Season with salt and pepper. Gently pour egg mixture into the skillet over the cooked onion mixture, and do not disturb or stir. Top with roasted sweet potato, cilantro, and feta cheese.
Place in oven and cook for 15-20 minutes, or until eggs are just set in the center. Carefully remove skillet from the oven (it will be hot!), and allow to cool a few minutes before slicing.
This is not your everyday recipe! These savory cheese waffles are the epitome of a special occasion dish. Sure to impress, these flavors are bold, fresh, and the perfect way to that special someone's heart.
Comte waffles, recipe below
Poached eggs, recipe below
4 oz prosciutto
1 ripe avocado, pitted and sliced
Optional: smoked pepper aioli, recipe below
For the waffles:
2 cups flour
2 tsp baking powder
2 tsp kosher salt
1 ¾ cups whole milk
4 tbsp unsalted butter, melted
1 Egg yolk
2 cups shredded comte or gruyere cheese
1 Tbsp chives, diced
Fresh cracked pepper
In large bowl whisk together flour, baking powder, and salt. In a separate bowl whisk together milk, butter, eggs, and yolk. Pour the milk mixture into the flour and stir just until combined. Fold in cheese.
Heat waffle iron and spray or butter both sides. Add batter carefully and cook until golden brown. Serve immediately with maple syrup, if desired.
For the poached eggs:
6 medium eggs
2 tsp white vinegar
Add vinegar to a medium pot of water and bring to a boil. Once the water begins to boil turn the heat down to medium-low to keep a slight constant simmer, but not boiling.
Crack the eggs into a small bowl. Using a long spoon create a whirlpool with the simmering water, stirring in one direction until it’s spinning around. Carefully drop the egg into the center of the whirlpool. Allow to cook for 3-4 minutes or until whites have cooked completely and yolk is still runny. Remove with a slotted spoon. Season with salt and pepper.
For the aioli:
2 egg yolks
½ tsp Dijon mustard
1 large garlic clove, minced
1 small smoked pepper from jar or 1/2 tsp smoked paprika
½ lemon, juiced
½ - 2/3 sunflower oil or mild oil
Combine the egg yolks, mustard, garlic, pepper, and lemon juice in a large bowl or food processor. If using a bowl, whisk together until smooth and creamy. Very slowly drizzle in the oil in a thin stream while whisking vigorously, or if using a food processor process on high. Be sure to take your time as the sauce will break if you pour the oil too fast. Once oil is incorporated completely and sauce is smooth and creamy season with salt and pepper.
This flatbread is one of those wow dishes that seems complicated, but couldn’t be more simple! Aside from the tomato relish, the flatbread only takes minutes to make. You can make the relish ahead of time and then assemble all of it when its time to serve. It will seriously change your life (but whatever you do, do not skimp out on the relish!).
2 Naan or flatbread
3 oz provolone cheese, shredded 1 yellow squash, sliced thin
2 large eggs
Extra virgin olive oil
8-10 large basil leaves, torn
Smoked Tomato Relish, see below
Preheat oven to 400F, and place naan on a parchment lined baking tray. Sprinkle provolone cheese evenly over naan, and place squash slices over top. Very carefully crack 1 egg over each naan, drizzle with olive oil, season with salt and pepper. Bake for 7 minutes or until egg is cooked to your liking. Remove from oven and sprinkle torn basil over each naan evenly. Serve with Smoked Tomato Relish.
SMOKED TOMATO RELISH
2 large plump tomatoes
2 Tbsp extra virgin olive oil
2 garlic clove, minced
1⁄4 tsp fresh thyme
1 1/2 smoked paprika
2 tsp sugar
Salt and pepper
3 Tbsp chopped sundried tomatoes
Fill a medium bowl with ice and water, set aside.
Gently score each tomato with an X on the bottom. Fill a medium pot with water, half way up the sides, and bring the water to a boil. Gently lower the tomatoes into the boiling water and blanch until the skin begins to peel off – 30-60 seconds. Remove tomatoes and immediately place in ice bath.
When tomatoes are cool enough to handle peel skin off and discard. Cut tomato in half and remove insides and seeds. Finely dice the outer flesh.
In a large saute pan add olive oil and garlic over low heat. Cook for 2-3 minutes or until garlic is toasted and fragrant. Add tomatoes to the pan and turn heat slightly up to medium-low. Stir in thyme, smoked paprika, sugar, salt, and pepper. Cook for 15-25 minutes, stirring often. Once juices become absorbed and tomatoes begin to thicken, remove
Transfer to a blender and add sundried tomatoes. Pulse, adding a small spoonful of olive oil if needed. Taste and adjust seasoning as needed.