Thursday, September 8, 2011

Baked Sweet Potato Kale Frittata

8 large eggs
1/2 cup heavy cream
1/2 cup full cream ricotta cheese
1 cup gruyere cheese, grated
2 cups kale, chopped
2 cups sweet potato, cut into bite size pieces
1/3 cup unbleached all purpose flour
3 tablespoons butter
Salt and black pepper

Melt butter in a deep sided skillet over medium-low heat. Add sweet potatoes and fry until cooked through, turning often (about 10-15 minutes). Toss in kale during the last five minutes of cooking. Season with salt and black pepper.

Whisk eggs, stir in ricotta, heavy cream, and half a cup of gruyere cheese. Sprinkle on the flour and stir into the egg mixture. Season with salt and black pepper.

Pre-heat oven to 350 degrees.

Arrange vegetables into a 12" tart pan and pour the egg mixture over.  Sprinkle with half a cup of gruyere cheese on top. Bake the frittata until it is set and browned (about 40 to 50 minutes).


Margie said...

Ok, you've just convinced me that I need a fluted, stoneware tart pan because I have never made a frittata as good-looking as that one, which by the way, looks delightfully decadent and delicious.

Mia said...

Thank you so much!

Jo said...

Oh my goodness...... I will have to make this tomorrow for breakfast. Thank you. I was directed here by "The Perfect Thyme" FB page. This is an amazing photo. And I'll be sure to check out your recipes.
Thank you for being here. I love to cook and have always cooked from scratch. But then I'm 58 years old too so did have to learn how to cook when I was young. Again, thank you.

Mia said...

Thank you so much, Jo! I appreciate you visiting. Hope you like the frittata. :)

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