The other day my husband told me that “quiche” was a grandma food. I honestly don’t know what he is talking about because quiche and frittata (a crustless quiche) just so happens to be one of my favorite breakfast options. And I’m only 32!
I tend to keep the same basic egg mixture when I whip up a frittata. What makes each one unique is the filling. Meats, cheeses, veggies … each variety and combination makes for a whole new meal. It’s no wonder I love it!
This particular frittata – with sweet potato, swiss chard, and more – is hands down my favorite this season. Everything about it is perfect. I hope you love it too!
1 stick butter, cubed
1 cup half and half
Salt and pepper
1 cup Swiss cheese, shredded
3/4 cup sweet potatoes, diced (1 medium)
4 Swiss chard stalks, chopped, leaves and stems
1/2 large Walla Walla sweet onion, sliced
8 ounces ground maple breakfast sausage
In a large mixing bowl, combine eggs, milk, salt, and pepper. Stir in shredded cheese.
Next, prepare veggies. Skin and dice sweet potatoes into bite size pieces. In a cast iron pan, add a little butter ( or drizzle a bit of olive oil) and pan fry the sweet potatoes for 8-10 minutes, just until they form a slight crust. If you skip this step, the sweet potatoes turn into more of a mush when baked. Pan frying helps them keep their shape and texture. Wash and chop Swiss chard, add to the cooking sweet potatoes and let them wilt.
Remove sweet potatoes and Swiss chard from your pan and set aside. Add onions and a hefty pat of butter. Low and slow is the trick when caramelizing onions. Stir occasionally. When they’re golden brown and translucent, remove from pan and set aside.
Use your veggie pan to brown sausage – all the flavors meld together so well. I prefer a maple infused ground sausage, but regular is ok too.
So much of this you can do simultaneously. I just prefer less dishes when all is said and done so I don’t rush it.
Now, it’s assembly time! Butter your baking dish, a 9 inch diameter one. Fill with sweet potatoes, onions, Swiss chard, and sausage. Stir your egg mixture to incorporate cheese (it tends to settle in the bottom) and pour over the top.
Bake at 375 degrees for 30 minutes or until the top is golden and set.