Saturday, May 25, 2013

sweet potato, zucchini, and spinach frittata.

i always manage to finally find time to post when i'm waiting in an airport terminal. something about the lack of healthy, appetizing dining options seems to be all the inspiration i need to scavenge my laptop for recipes. sitting across from a mcdonalds right now, all i can think about is how superior this frittata is in every way possible to a big mac with cheese.this one-skillet meal's biggest claim to fame is its low-effort to high-payoff ratio. it's easy to throw together and looks beautiful on a serving dish. stir all the ingredients together in a big bowl, pour them into a hot skillet, then bake for 45 minutes. drizzle some mustard seeds and fresh herbs on top and you have a stunning, light, and nourishing lunch or dinner. it's also incredibly versatile. we used spinach, but any green will do. as would some grated beets or summer squash. feel free to bulk up the number of eggs if you want a heartier meal. personally, i subscribe to mark bittman's more-vegetable-less-egg approach.sweet potato, zucchini, and spinach frittata

1 cup sweet potato, grated
1 zucchini, grated
4 cups spinach, finely chopped
1/3 cup chives, finely chopped
2 T olive oil
salt and pepper, to taste

6-7 eggs

¼ cup chopped parsley
1/2 onion, sliced and roasted
1 teaspoon black mustard seeds

preheat oven to 375 degrees.

in a large bowl, whisk the eggs together. add in the sweet potato, zucchini, spinach, and chives. give it a good stir to combine. add salt and pepper.

warm olive oil in a 6-inch skillet over high heat. once it’s hot, turn heat down to medium-high and add egg mixture. cook until eggs are set, about 5 minutes.

place skillet in your pre-heated oven and bake until eggs are firm in the middle (about 40 minutes). roast your sliced onion in the same oven for about the same amount of time — turning regularly — until caramelized.

remove both the frittata and onions from oven and let cool for a few minutes.

loosen frittata and tilt onto a serving platter. make a tarka by cooking mustard seed in oil until one or two pops. pour the sizzling oil/mustard seed over the frittata. garnish with roasted onions and parsley.

enjoy warm or at room temperature.