Frittata w/ Sweet Potato and Thyme
If you love a good easy meal that tastes great out of the oven, but perhaps even better from the fridge the next day – look no further than this almost-paleo frittata. It’s herby, hearty and packed with healthy goodness that will keep you away from those emergency ‘I’m hungry now‘ temptations.
All up, this dish takes about 45 minutes to knock up, and serves as a great breakfast / mid-morning or afternoon snack for during the week.
If you’re strict paleo, feel free to omit the thickened cream and cheese. You can sub in an extra egg or add some coconut cream instead.
This is a simple recipe and, once you’ve made it once you may find yourself dreaming up new herb combinations or additions – have fun with it!
- 10 eggs
- 150ml thickened cream
- 1 onion (brown, red, white – whichever you prefer)
- 6 garlic cloves
- 1 medium sweet potato, or half pumpkin
- handful of cherry tomatoes
- 1 tablespoon balsamic vinegar
- 1 teaspoon of ghee or your preferred cooking fat / oil
- fresh thyme
- handful of grated parmesan cheese
- 2 teaspoons good quality salt
1. Prepare your ingredients by roughly chopping the onion, dicing the sweet potato into thumb sized pieces, finely chopping the garlic and cutting the cherry tomatoes in half.
2. In a large mixing bowl, mix together 10 whole eggs, a teaspoon of salt, all of the thickened cream and a good grind of pepper.
3. Start preheating your oven to 180ºC.
4. In an oven proof pan, heat up a spoon of ghee or cooking oil and add the onions. Add a good teaspoon of salt and cook on a medium heat for a few minutes. Once the onions are becoming transparent, lower the heat a little and add your garlic, balsamic vinegar and about half of the fresh thyme and cook for a further 2 – 3 minutes.
5. Now it’s time to assemble the frittata to go into the oven! You can turn off your cooktop and place your diced sweet potato evenly around the dish, on top of the onions, garlic and herbs (hint: we like to get creative and make sure a few pieces are placed to poke out of the egg mixture once it’s all done). Gently pour the egg mixture over the top, and then place the chopped cherry tomatoes on top.
6. Put that baby in the oven (no lid required). The frittata will take about 30 minutes to cook, give or take depending on the size of your dish. At the half way point, open up the oven and add the grated parmesan on top, and another handful of thyme. We like to keep some thyme to garnish once it’s fully cooked – so it’s up to you whether you use it all up now or keep some for later.
7. Once it’s looking all golden and delicious on top, it’s time to come out! Garnish with thyme and dig in while its hot!