Sweet Potato & Caramelized Onion Frittata

By Foodiewife

My son hates sweet potatoes. Seriously, each year he eats one bite of my sweet potato casserole and shakes his head. He took a bite of this and swallowed it. With wonder in his voice, he asked if these were sweet potatoes (well, yams). When I nodded, he raised his eyebrows. Then, he polished off his piece and went back for seconds. Me? I quickly wrote down the recipe so I could share it with you, and make it again.

After serving this to my son who isn't a fan of sweet potatoes. He took a bite and swallowed. With wonder in his voice, he asked if these were sweet potatoes (well, yams). When I nodded, he raised his eyebrows. Then, he polished off his piece and went back for seconds.

Ingredients

• OPTIONAL:
• 1 large yam, peeled and sliced 1/4-inch thick
• 1 small onion, thinly sliced
• 3 to 4 sprigs fresh thyme, removed from stem (or about 1 teaspoon dried)
• 1 tablespoon fresh sage, chopped (or about 1 teaspoon dried)
• Fresh Rosemary, but be easy. It can be a very potent herb.
• 8 fresh eggs
• 1/2 cup milk (I use 2% milk)
• Coarse salt & ground black pepper
• Olive oil
• 1 pat unsalted butter
• OPTIONAL:
• 1/2 cup parmesan, grated and/or 1 cup grated cheese of your choice*
• I like to use a 4-cheese blend of p\Parmesan, Asiago, Fontina and mild Provolone, purchased at Trader Joe's
• EQUIPMENT:
• Ovenproof skillet

Preparation

Step 1

Preheat the oven to 375°F.

To an ovenproof skillet (I use a cast-iron skillet), add enough oil to evenly coat the skillet.

Cook the onions on medium heat, allowing them to turn a light golden brown (about 7 to 10 minutes). Keep a careful eye on the onion, so that they don’t burn.
Add the herbs, and season with coarse salt&pepper.
Remove the onion mixture and set aside.

While the onions are cooking, peel and slice the sweet potatoes (technically, Garnet Yams).

Place them in a microwave safe bowl, and add enough water to cover the bottom of the bowl, but not submerge the potatoes. Cover with plastic wrap and microwave for about 3 minutes.
Very carefully, peel away the plastic wrap (away from you) so that you don’t risk burning your hands with the hot steam.
Drain the potatoes.

Add a little more olive oil and a pat of butter. When the butter has melted, add the potatoes evenly on the bottom of the skillet. Turn the over, once, when golden brown (medium-heat), about 2 minutes.

Layer the onion and herb mixture evenly over the potatoes

Whisk the eggs, thoroughly, to incorporate air. Season the eggs with coarse salt&pepper.
Add a handful of grated cheese if desired. *I don’t add the Parmesan if I am using the four-cheese blend.

Pour the egg custard evenly over the vegetables and potatoes and place the skillet into the preheated oven.

Bake for about 12 to 15 minutes. The eggs shouldn’t jiggle, but appear firm. Remove from the oven, and turn the oven to BROIL(if adding grated cheese); position the baking rack to the higher position.

If desired, add a layer of cheese on top and broil for about 1 minute or until the cheese is bubbly and melted.

Allow to sit for at least 5 minutes, but up to 15 minutes, before cutting and serving.

These reheat very well, in the microwave.