Post by RQuam on Dec 7, 2018 22:31:02 GMT -5
Very good. What more can I say?
I used a 10-inch skillet and it was full.
Richard
Super Quick Sweet Potato and Bacon Frittata
Smart shortcuts deliver a frittata that’s perfect for a busy weeknight or headlining a weekend brunch menu. Microwaving the sweet potatoes helps them cook faster; Canadian bacon adds flavor with half the saturated fat of regular bacon.
• 2 cups chopped peeled sweet potato
• Cooking spray
• 5 Canadian bacon slices (about 3 oz.), chopped
• 2 tablespoons canola oil, divided
• 1 cup thinly sliced shallots
• 6 large eggs
• 1 ounce Gruyère cheese, shredded (about 1/4 cup)
• 1 tablespoon chopped fresh sage
• 1/2 teaspoon black pepper
• 1/4 teaspoon kosher salt
• 1 ounce goat cheese, crumbled (about 1/4 cup)
• 2 tablespoons chopped fresh chives
Step 1
Preheat broiler to high with oven rack in top position. Place sweet potato in a microwavable bowl; add water to a depth of 1/2 inch. Cover with a plate and microwave until slightly tender, 5 to 6 minutes. Drain sweet potato, and transfer to a plate. Pat sweet potato dry, and lightly coat with cooking spray.
Step 2
Heat a 9-inch cast-iron skillet over medium-high. Add Canadian bacon and 1 tablespoon oil; cook, stirring often, until bacon is lightly browned, 4 to 5 minutes. Drain bacon on paper towels, reserving drippings in skillet. Add shallots and sweet potato to skillet; cook, stirring often, until lightly browned, about 5 minutes.
Step 3
Whisk together eggs, Gruyère, sage, pepper, and salt in a bowl. Add remaining 1 tablespoon oil to sweet potato mixture in skillet; pour egg mixture into skillet. Cook over medium, gently pulling eggs in from sides of skillet with a spatula, until eggs are partially set, about 2 minutes. Sprinkle with goat cheese and reserved bacon.
Step 4
Transfer skillet to oven; broil until eggs are completely set and toppings are golden, 3 to 4 minutes. Remove from oven; sprinkle with chives.
I used a 10-inch skillet and it was full.
Richard
Super Quick Sweet Potato and Bacon Frittata
Smart shortcuts deliver a frittata that’s perfect for a busy weeknight or headlining a weekend brunch menu. Microwaving the sweet potatoes helps them cook faster; Canadian bacon adds flavor with half the saturated fat of regular bacon.
• 2 cups chopped peeled sweet potato
• Cooking spray
• 5 Canadian bacon slices (about 3 oz.), chopped
• 2 tablespoons canola oil, divided
• 1 cup thinly sliced shallots
• 6 large eggs
• 1 ounce Gruyère cheese, shredded (about 1/4 cup)
• 1 tablespoon chopped fresh sage
• 1/2 teaspoon black pepper
• 1/4 teaspoon kosher salt
• 1 ounce goat cheese, crumbled (about 1/4 cup)
• 2 tablespoons chopped fresh chives
Step 1
Preheat broiler to high with oven rack in top position. Place sweet potato in a microwavable bowl; add water to a depth of 1/2 inch. Cover with a plate and microwave until slightly tender, 5 to 6 minutes. Drain sweet potato, and transfer to a plate. Pat sweet potato dry, and lightly coat with cooking spray.
Step 2
Heat a 9-inch cast-iron skillet over medium-high. Add Canadian bacon and 1 tablespoon oil; cook, stirring often, until bacon is lightly browned, 4 to 5 minutes. Drain bacon on paper towels, reserving drippings in skillet. Add shallots and sweet potato to skillet; cook, stirring often, until lightly browned, about 5 minutes.
Step 3
Whisk together eggs, Gruyère, sage, pepper, and salt in a bowl. Add remaining 1 tablespoon oil to sweet potato mixture in skillet; pour egg mixture into skillet. Cook over medium, gently pulling eggs in from sides of skillet with a spatula, until eggs are partially set, about 2 minutes. Sprinkle with goat cheese and reserved bacon.
Step 4
Transfer skillet to oven; broil until eggs are completely set and toppings are golden, 3 to 4 minutes. Remove from oven; sprinkle with chives.
