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About the Dish

  • Sweet Potatoes

    Sweet Potatoes

  • PeachDish Salt

    PeachDish Salt

  • Grape Tomatoes

    Grape Tomatoes

  • Eggs

    Eggs

  • Greek Yogurt

    Greek Yogurt

  • Arugula

    Arugula

METHOD

1
Heat oven to 400° F (with convection if you have it; this can decrease cooking time by 5 minutes or more). Prepare your mise en place: Slice sweet potato lengthwise into 1-inch planks, cut planks lengthwise into 4 approximately equal pieces, and slice thinly crosswise into 1/8-inch pieces. (No need to peel your potato when cutting it this small.) Slice tomatoes in half.
2
To an oven-safe 10-inch skillet add 1 tablespoon olive oil. Add sweet potato, and sprinkle with 1/2 teaspoon PeachDish Salt. Place skillet on high heat, and cook about 3 minutes, mixing from time to time to ensure the potato doesn’t stick. Add tomatoes, and reduce heat to medium. Cook, stirring occasionally to prevent sticking, until the sweet potatoes are soft and no longer taste starchy, about 18 minutes.
3
While tomatoes and potatoes cook: Crack eggs into a small mixing bowl, and whisk to combine yolks and whites. Add yogurt and 1/4 teaspoon PeachDish Salt, and whisk until all ingredients are combined.
4
When potatoes are finished cooking, leave skillet on medium heat, and pour in egg mixture. Use a rubber spatula to scrape all of the egg mixture into pan. Spread out eggs and vegetables evenly, and place skillet in oven.
5
Bake until a knife can be inserted in the middle of frittata without releasing a bunch of liquid (about 15 minutes). Remove from oven.
6
Divide frittata and arugula between 2 plates. Drizzle arugula with remaining 1 tablespoon olive oil, and sprinkle with PeachDish Salt. Enjoy!