Shredded sweet potatoes are the base for this scrumptious frittata. Crispy Subtle and slightly sweet crust with a creamy and flavorful egg mixture is perfect for a weekend brunch!
Serves 4
INGREDIENTS
¼ cup (60 mL) olive oil, divided
1/4 cup (60 mL) diced pancetta
1/4 cup (60 mL) diced red bell peppers
1/4 cup (60 mL) diced orange bell peppers
1 cup (250 mL) broccoli florets, cut in half
1 cup (250 mL) colored cauliflower florets (purple, cheddar) cut in half
1 ½ tsp (7 mL) Island Gurl Seasoned Salt, divided
2 orange-fleshed sweet potatoes, grated
1 dozen large eggs
1/4 cup (60 mL) half and half cream (10%)
1 head garlic, roasted (remove cloves)
1/4 cup (60 mL) grated Parmigiano Reggiano cheese
1 tsp (5 mL) ground fennel
1/4 cup (60 mL) green onions, thinly sliced on the diagonal
1/4 tsp (1 mL) smoked paprika
Crème Fraiche or sour cream for garnishing
Sprouts or micro greens for garnishing
PREPARATION
1. Preheat oven to broil on high.
2. In a large cast-iron ovenproof skillet, heat 2 Tbsp (30 mL) of the oil over medium heat. Add pancetta and cook until crispy. Set aside in a small bowl line with paper towel to drain oil.
3. Add peppers, broccoli and cauliflower to skillet and cook for 3-5 minutes. Set aside on a plate.
4. Sprinkle grated sweet potatoes with salt, then add to skillet, drizzle with 1 Tbsp oil and pack down in the skillet with a spatula to cover the bottom of the pan. Place skillet in oven and broil on high, for about 1-2 minutes or until done, turn off oven. Using oven-proofed gloves, transfer pan to the stove over low heat. Preheat oven to 400°F (200°C).
5. Break eggs into a large bowl and whisk in cream. Sprinkle with remaining salt and pour eggs over potatoes. Place cooked vegetables over eggs, add pancetta and roasted garlic cloves, return to oven for about 15-20 minutes or until the eggs are cooked and set but still slightly soft in the centre. Sprinkle with cheese to melt for a remaining 30 seconds. Remove pan and turn off oven.
6. Sprinkle frittata with fennel, green onions and paprika. Garnish with Crème Fraiche, broccoli sprouts and serve with crusty toasted French bread.
