|2 servings||calories per servings 625||protein serving 40 g||carbs per serving 56 g||total fat per serving 29 g|
If you like quiche, you’ll love this creamy frittata, which tastes like a crustless quiche but comes together in a fraction of the time. Several PeachDish test kitchen team members were amazed how the sweet potatoes amplified the tomatoes, creating an intense flavor similar to tomato bisque. Writes Chef Philip Meeker, “This time of year is great because two of the sweetest vegetables are in season together, late-season cherry tomatoes and sweet potatoes. The yogurt in this dish tastes like a tart cheese, and it lends a lovely silken texture. The salad of arugula cuts the frittata’s richness, refreshing the palate with each bite.”
|Nutrition Facts||/ Per Serving|
|Total Fat||29 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||10 g|
|Total Carbohydrates||56 g|
|Dietary Fiber||8 g|
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.
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.
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.
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.
Bake until a knife can be inserted in the middle of frittata without releasing a bunch of liquid (about 15 minutes). Remove from oven.
Divide frittata and arugula between 2 plates. Drizzle arugula with remaining 1 tablespoon olive oil, and sprinkle with PeachDish Salt. Enjoy!
While living in France, Philip worked in a boulangerie, a patisserie, & the two-star Michelin restaurant Alain Senderens. He has worked at various restaurants in Atlanta specializing in a variety of cuisines. Most recently, he was the opening chef for Kimball House, which was named Southern Living’s Best New Restaurant in the South during his tenure. There, he pioneered a culinary apprenticeship program & designed the edible organic garden.Learn More...