Sweet Potato & Zucchini Frittata

Sweet Potato & Zucchini Fritatta

My husband declared this morning after tasting this that it is the “best egg thing” that I have made, and I make a lot of “egg things.”  Anyway, I found this recipe in the Moosewood Restaurant New Classics, a cookbook created by the masterminds at Moosewood Restaurant in Ithaca, NY which I can’t wait to try next time we head home on the thruway.  I adapted the recipe slightly to accommodate the ingredients I had on hand, for example changing the 8 oz cream cheese called for in the recipe to 8 oz of cottage cheese and reducing the milk to 1 cup instead of 2 (only because I found it Friday night and was anxious to make it Saturday morning and didn’t want to have go to the store first!).

Sweet Potato & Zucchini Frittata

1 peeled sweet potato sliced into 1/2 inch thick rounds
4 garlic cloves, minced
3 tbsp. olive oil
1 tsp. salt
1 thinly sliced onion
1 large zucchini sliced into 1/2 inch thick rounds
1 tbsp chopped fresh marjoram (or 1 tsp. dried)
4 eggs
1/2 cup cottage cheese at room temperature (or 8 oz. cream cheese)
1/4 tsp. ground black pepper
1 cup milk
1/2 cup grated smoked cheddar

Preheat oven to 400 and oil a 8 x 8 baking dish.

In a large bowl mix together sweet potatoes, 2 cloves of garlic, 1/2 tsp. salt and 1 + 1/2 tbsp of oil until evenly coated. Spread in a single layer on an un-oiled baking sheet and roast for about 15 minutes, until tender.

Meanwhile, heat the remaining 1 + 1/2 tbsp. of oil in a large skillet and saute the onions with the rest of the garlic and salt until the onions have softened, about 5 minutes. Add the zucchini and marjoram and saute until the zucchini rounds are soft and golden brown , about 10 minutes. When the sweet potatoes are tender and brown, remove them from the oven and set aside.

Lower the oven temperature to 350.

In a blender, puree the eggs, cottage cheese, pepper and milk to make a smooth custard. Layer the roasted sweet potatoes in the baking dish and spread the sauteed zucchini on top. Evenly sprinkle on the cheese reserving a little, then pour the custard over and top with the remaining cheese.

Bake 40-45 minutes, until browned and firm. Serve hot.

Posted in Recipes by Liz on October 16, 2007 | Permalink | 2 Comments

2 thoughts on “Sweet Potato & Zucchini Frittata

  1. Carrie Welborn says:

    Best ever, and I don’t like sweet potato

  2. Liz says:

    Hi Carrie, I’m glad you liked the frittata and now have a way to incorporate this great veggie into your diet! Sweet Potatoes are a great source of Vitamins A and C among many other nutrients like manganese and iron. I made wonderful sweet potato dish for Thanksgiving by first baking a couple sweet potatoes, mashing them up and adding a little butter, brown sugar, cinnamin, and nutmeg, topping it with pecans and baking once more until warmed throughout. It was almost like a dessert rather than a vegetable side dish!

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