If you are looking for a lively dish for Easter brunch, look no further than this frittata that combines sweet potatoes and tangy goat cheese showred with garlic chives. We have sung the praise of the humble frittata quite a bit around these parts, but when it comes to hosting, it is such an effortless option. The oven does most of the work, which allows you to whip up pancakes or French toast on the stove. Serve with a delicious loaf of bread, like a miche loaf with cultured butter.
Looking for another frittata recipe? Try this recipe for Dandelion, Potato and Mushroom Frittata
Sweet Potato and Goat Cheese Frittata
2 medium sweet potatoes, scrubbed
1 large shallot, minced
4 ounces good qualilty goat cheese
6 tablespoons chives or green garlic, finely chopped and divided
3 tablespoons extra virgin olive oil
salt & pepper to taste
Directions: Preheat oven to 400 degrees. Place sweet potatoes in a pot, cover with water. Bring to a boil and cook until the center is soft, about 15 minutes. Drain and let cool until they can be handled. In a frying pan, that is oven safe, drizzle about 1 tablespoon of oil into pan and add shallots. Over medium heat, cook until they become translucent. While the shallots are cooking, cut the sweet potatoes into thin slices, set aside. Place eggs into a bowl and beat to combine.
Remove shallots from heat. Place sliced potatoes onto the top of shallots and pour egg mixture on top. In a small bowl, add goat cheese, olive oil and 3 tablespoons of chives or green garlic. Mix until fully combined. Add six dollops of cheese on top of eggs, this will allow when you slice the frittata that everyone gets some! Place into oven and cook for 15 minutes or until set. Let cool slightly before serving. Garnish with remaining chives before enjoying.
Styling & Photography by Alison Engstrom