Frittatas are usually a simple and pleasing way to create a filling and nourishing breakfast or dinner with whatever greens you would possibly have on hand. With a beautiful golden-orange nearby sweet potato sitting within the pantry and a pleasant fresh leek and zucchini within the crisper, it became hardly a second's thought to put them all together in this lovely thick and sturdy oven-baked egg pie. Thin slices of fried sweet potato have a satisfying sweet creaminess that contrasts fantastically with the mild crunch of gently saut?Ed zucchini. Seasoned with the easy flavors of salt, pepper and a spray of fresh thyme, this is a fantastic autumn-themed frittata.
The aggregate of greens for this frittata is pretty pleasing, however in case you don't have a leek handy you could replacement a sliced onion for a slightly sharper taste.
Other frittatas from my kitchen:
Jalape?O Frittata
Greek Feta & Olive Frittata
Potato, Onion and Stilton Frittata
Fennel and Grape Tomato Frittata with Goat Cheese
No comments:
Post a Comment