This was a really delicious brunch that just happened out of a craving and an experiment. I had a few grocery items left over from holiday dinner: eggs, cream, fresh thyme, one small yellow onion, one sweet potato and one granny smith apple. Voila!

Alas, a new yummy egg casserole was born. I cooked this dish using a cast iron skillet. It’s not required but if you have one, it’s a very convenient way to cook this. I use mine almost daily. I am regularly cooking for two people so a medium sized frittata made the perfect filling meal. An additional fruit plate or some bread and cheese could be a nice additional pairing to serve more people. My 9in skillet had 6 significant pieces.

I started by washing the sweet potato and peeling off the skin. Discard the potato skin. Then into a medium bowl, I continued peeling the rest of the potato. You will have about two cups of peeled potato. Peel the onion and also discard the outside of the onion. Then, cut up the the onion into a small dice and add it to the bowl with the potato. Season the potato and onion with a pinch of salt and pepper. Next, cut the butter up into a few small cubes and set it aside.

Then, crack the eggs into a second bowl and add the cream, salt and pepper and stir briskly until everything is incorporated and all yolks have broken and have mixed well. Set this bowl aside.

Preheat the oven to 350 degrees F.

Warm a skillet with olive oil on medium low heat for about 1-2 minutes and then add the sweet potato and onion. Cook on medium heat stirring every minute for about 5 minutes until the onion is translucent and the sweet potato is softened. Then, turn the heat down low and grab your apple.

Peel the apple and discard the skin peelings. Then, using a grater, grate the apple onto a cutting board. Do not grate the core. Just the outside of the apple that you would normally eat. Toss the grated apple right into the skillet and turn the heat back up to medium high. Cook the apple for one minute with the rest of potato and onion stirring continuously. I wait to peel and grate the apple until just before I need it because of it’s tendency to quickly turn brown. Then, turn the heat all the way off and add the butter to the skillet. Stir everything to melt the butter. We don’t want the butter to brown. The residual heat will melt the butter and coat the rest of the ingredients.

Next give your egg mixture another stir to refresh it and mix it. At this point, if you’re using a separate casserole dish, an 8×8 sized dish would do nicely. Coat the baking dish with pan spray prior to putting anything in it. Then add in the vegetable and apple mixture, and add the egg mixture on top. If you’re using a cast iron skillet, just add the egg mixture on top of the sweet potato mixture. Give everything a little stir to incorporate and top with the fresh thyme leaves.

Cover the frittata with aluminum foil and bake for 30-35 minutes in the oven. The eggs will be firm and not runny at all. Let the frittata cool for 5 to 10 minutes before cutting and serving. Enjoy!

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Sweet Potato & Apple Frittata

An inexpensive, savory and delicious brunch egg dish that is great as a side dish or a main meal.

Course Breakfast, Brunch, Dinner, Lunch

Cuisine American

Keyword gluten free, lunch, brunch, dinner, kids, family, easy, vegetarian,

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4 people

Chef Julie Chef Julie

Ingredients

2 Tbsp olive oil
1 large sweet potato
1 medium yellow onion
6 each eggs
1/2 cup half & half or cream
1/2 tsp salt
1/4 tsp black pepper
2 Tbsp butter
1 each granny smith apple
1/2 each red bell pepper julienned (optional)
pinch salt & pepper to taste

Instructions

Start by washing the sweet potato and peeling off the skin. Discard the skin of the potato.
Then into a medium bowl, continue peeling the rest of the potato. You will have about two cups of peeled potato.
Peel the onion and discard the outside of it. Then, cut up the onion into a small dice and add it to the bowl with the potato. Season the potato and onion with a pinch of salt and pepper. Next, cut the butter up into a few small cubes and set it aside.
Then, crack the eggs into a second bowl and add the cream, salt and pepper and whisk briskly until everything is incorporated and all yolks have broken and have mixed well. Set this bowl aside.
Preheat the oven to 350 degrees F.
Warm a skillet with olive oil on medium low heat for about 2 minutes and then add the sweet potato and onion. Cook on medium high heat stirring every minute for about 5 minutes until the onion is translucent and the sweet potato is softened. Then, turn the heat down low and grab your apple.
Peel the apple and discard the skin peelings. Then, using a grater, grate the apple onto a cutting board. Do not grate the core. Just grate the outside of the apple that you would normally eat. Toss the grated apple into the skillet, discard the core and turn the heat back up to medium high. Cook the apple for one minute with the rest of potato and onion stirring frequently. I wait to peel and grate the apple until just before I need it because of it's tendency to quickly turn brown after it's peeled. Next turn the heat all the way off and add the butter to the skillet. Stir everything to melt the butter. We don't want the butter to brown. The residual heat will melt the butter and coat the rest of the ingredients.
Next give your egg mixture another stir to refresh it and mix it. At this point, slightly different instructions apply depending on which pan you're going to bake the frittata in. If you're going to bake the frittata using a separate casserole dish, an 8×8 pan would do nicely. Coat it with pan spray prior to putting anything in it. Then you're going to add in the vegetable and apple mixture, and add the egg mixture secondly on top of the vegetables and apple. If you're using a cast iron skillet, just pour the egg mixture on top of the sweet potato mixture. Give everything a little stir to incorporate and top the whole dish with the fresh thyme leaves.
Just to add some color and because I had half a pepper to use up, I sliced it into julienned pieces and layed them on top of the frittata before it bakes. This is an optional step.
Cover the frittata with aluminum foil and bake for 30 minutes in the oven. If it's fully cooked, the eggs will be firm and not runny at all. Let the frittata cool for 5 to 10 minutes before cutting and serving. Enjoy!

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