Zucchini – Sweet Potato Frittata

Fritattas are easy and fun and simple and good for leftovers.  I’m linking other versions of the all-purpose “fritatta” at the bottom, but this recipe is my own version. 🙂

  • sweet potatoes (3 small or 2 large)
  • zucchini (3 regular-sized)
  • onion (1 or 2)
  • shallots (2 or 3)
  • eggs (around 6)
  • milk (cow or coconut or almond or none at all if you don’t want any)
  • minced garlic (as much as you feel like)
  • rosemary (a big shake)
  • basil (a small shake)
  • salt & pepper (a bit)
  • coconut oil (some)
  • optional!! – meat (Italian spiced sausage is nice, or leftover whatever)
  • skillet and large glass baking pan (because I don’t have a cast-iron pan that works for stovetop and oven baking)

Preheat oven to 350 F.

(If cooking meat, then cook it now in a large skillet.)

Thin-slice zucchini and sweet potatoes on mandolin or other chopper (or do it as thinly as you can with a regular knife). Cut thin slices in half to make thin semi-circles.

Chop onion into medium-sized pieces; cut shallots into small chunks.  Chop garlic as small as possible.

In large skillet, heat coconut oil (or, if you cooked meat, re-use that skillet and grease).  Add onions, shallots, garlic, and sweet potato slices.  Let sit long enough to start to brown/caramelize, then stir/flip to allow other pieces to brown/caramelize.  Continue until most onions are browned and most sweet potatoes have turned from orange to a lighter orange-yellow.

In large glass baking dish, layer sweet potato / onion / shallot / garlic mixture, then zucchini layer, (and meat if you want) and repeat until all veggies (and meat) are used.

In medium bowl, scramble eggs with a splash of milk (optionally).  Add salt, pepper, rosemary, and basil to taste (and/or other available herbs — if you used flavored meat like Italian sausage or something, reduce quantity of herbs).  Pour eggs over vegetables in glass pan.  Tips of veggies should stick above the egg-line, but the veggies should be mostly submerged.  Add another egg if necessary, and stir it into the glass dish.

Place in preheated oven and bake 15-17 minutes, then crank the heat up and bake another 2 minutes.  Remove from heat, and serve! 😀

This recipe can be modified all over the place – replace the veggies and meats with other things you have available.  Or use this recipe to utilize leftovers from other meals.  It’s all good.

Here are some other people’s frittata recipes:

http://nomnompaleo.com/post/1983505174/easy-paleo-frittata

http://www.foodnetwork.com/recipes/alton-brown/frittata-recipe/index.html

http://culinaryarts.about.com/od/eggsdairy/r/spinbacchedfrit.htm

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