Sweet Potatoes are one of my favorite vegetables. They can be prepared sweet or savory, eaten cooked or raw. Shred them on a box grater and throw the raw pieces into a smoothie or make hash browns. Add diced pieces to omelettes and soups. Roast them whole and serve with yogurt or butter, cinnamon or nutmeg and toasted nuts for dessert. Can you believe one vegetable could be so versatile? What’s even better is that we’ve got local sweet potatoes this week. Choose from Orange Yams or O Henry’s from Frog Song Organics.
½ cup milk or cream
2 cups mixed vegetables, small dice
choose your own combination of veggies:
greens: kale, chard. collards, dandelion, broccoli greens, arugula
broccoli or romanesco
1 Tablespoon fresh herbs
choose from: cuban oregano, parsley, sorrel, cilantro, dill or rosemary
1 Tablespoon Coconut oil or butter
Shredded cheese or Nutritional Yeast
Salt & Pepper to taste
Heat the oil or butter over low heat in a 6-8 inch saute pan. Whisk the eggs and cream together and add the fresh herbs. Saute veggies lightly in fat, until they reach your prefered texture. Add the egg mixture to the pan, season with salt and pepper. Cover and cook on low untill eggs are set, about 15-20 minutes. Top with cheese or nutritional yeast and enjoy.
My last frittata was made with butter, milk, sweet potatoes, broccoli, leeks, thyme and nutritional yeast. Bon Appetite! - Chef Amy