Monday, January 5, 2009

Sweet potato frittata

A recipe from my BFF Gwyneth.

A recipe from GOOP, Gwyneth Paltrow's new online lifestyle newsletter:



1/2 sweet potato, peeled (about 1/4 pound)
1 tbsp butter
1 tbsp olive oil
3 shallots, thinly sliced (nearly a cup)
1 tbsp fresh thyme, minced, plus a pinch extra
coarse sea salt
freshly ground black pepper
6 eggs
1/2 cup soy milk or regular milk
2 oz goat cheese, crumbled (about 1/3 cup)


Preheat the oven to 375º.

Steam the sweet potato until barely tender, about 15 min. Cut the sweet potato into thin rounds — you should have about a dozen slices.

Heat the butter and olive oil over medium heat in a 10" cast iron skillet. Sauté the shallots and the tablespoon of thyme for about six min or until soft and just barely browned. Push to the side of the pan and add the sweet potato slices. Let them brown on both sides, about two minutes per side. Season with plenty of salt and freshly ground pepper.

Meanwhile, beat the eggs and milk in a mixing bowl. Remove half of the sweet potato and shallot mixture to a plate. Add half the egg mixture to the pan and distribute the reserved sweet potatoes and shallots over them. Add the remaining egg mixture. Dot the top with the goat cheese, the pinch of thyme and a nice grind or two of black pepper. Let it cook for about five minutes on the stovetop or until just set on the edges (it will still be very runny in the middle). Stick it in the oven for exactly eight min; it should be just set throughout.

Notes: You can use dried thyme (1 tsp) and a regular oven-proof and a nonstick skillet instead of cast iron.

I’ve already made this twice, so keep 'em coming, Gwyneth!




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