ZUCCHINI FRITTATA WITH SWEET POTATO
Serves 4 to 6
- 1 tablespoon olive oil
- 3 yams or sweet potatoes, peeled and sliced into ¼-inch rounds
- 3 medium zucchini, peeled and grated
- 1 onion, grated
- 2 cups shredded Cheddar cheese
- 1½ cups 1% milk
- 4 large eggs
- 1 teaspoon ground mustard
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Use a 4-quart slow cooker. Grease the bottom and sides of the insert with the oil. Separate the sweet potato rounds with your fingers, and place them into the insert. In a large bowl, combine the grated zucchini and onion with the cheese, milk, eggs, mustard, salt, and pepper. Stir well. Pour this mixture evenly over the top of the sweet potatoes. Cover, and cook on low for 5 to 6 hours, or on high for 3 to 4 hours. The frittata is finished when it is fully set, has browned on the top, and has begun to pull away from the sides.
The Verdict
Adam, my grandma, and I love everything about this dish. The bit of mustard and black pepper provides a bit of contrast to the sweet potatoes, although you could certainly add Tabasco at the table if you’d like (I did on the leftovers). The baby ate two bowls, but the older girls thought it sounded weird. While filling enough for dinner, this is an elegant dish for breakfast or brunch.