Chicagoland Chef du Jour's Note:
Posted for safe keeping. I will be making this soon and will add my notes then. One of the best things you can do for your body is give it a substantial breakfast like an Italian-style flat omelet, or frittata. Frittatas are a great way to use leftovers, and they can be made ahead of time and easily packed for travel. As an added bonus, any of this versatile egg dish that's left from breakfast can be made into a tasty sandwich. The Culinary Institute of America's frittata uses nutrient-rich sweet potatoes, but you can make the dish your own by adding just about any ingredient you like.
My Private Note
Units: US | Metric
- 1 yellow pepper, roasted and thinly sliced
- 2 lbs sweet potatoes, about 3
- 5 eggs, use whole egg
- 5 egg whites
- salt, to taste
- black pepper, to taste
- 2 tablespoons olive oil
- 1 large Spanish onion, sliced with the grain
- 1 bunch swiss chard, about 6 oz., Prep as suggested before blanching
- 1 tablespoon parsley, chopped
- 1Preheat oven to 350 degrees F.
- 2Char the peppers on an open fire or under the broiler. Steam them for five minutes in a bag or covered bowl, and peel. Seed them, then cut into 1/4-inch strips.
- 3Prepare Swiss Chard: Both the leaves and the stems of Swiss chard are edible. When preparing the chard for this recipe, remove the stems from the leaves. Slice the stems into ¼-inch pieces and blanch separately from the leaves. The leaves may be cut into spoon-size pieces.
- 4Bake potatoes in the oven until they are tender, 20 to 30 minutes. Allow them to cool at room temperature. When the potatoes have cooled, peel them and cut into 1/4-inch slices.
- 5Beat eggs and egg whites and season with salt and black pepper.
- 6Heat half the oil in a large, 10-inch sauté pan. Add the onions and sauté until brown. Season onions with salt and pepper and allow them to cool.
- 7Return sauté pan to stove on medium heat, and add the remaining olive oil. Add a layer of potatoes, followed by 1/3 of the onions, peppers, prepared Swiss chard and parsley.
- 8Pour a third of the egg mixture over the vegetables. Repeat until all of the ingredients are in the pan. You may need to push the layers of the frittata down gently so that all of the ingredients are covered by the egg mixture.
- 9Place the pan in a 350°F oven for 20 to 25 minutes or until the eggs are all set and the top is golden brown.
- 10Slide onto a warm serving platter and let cool for five minutes. Slice and serve.
- 11Prep includes prep and stove top time. Cooking time is baking time.
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Nutritional Facts for Frittata of Sweet Potatoes, Swiss Chard, Peppers and Onions
Serving Size: 1 (346 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 274.5
- Calories from Fat 79
- Total Fat 8.8 g
- Saturated Fat 1.9 g
- Cholesterol 155.0 mg
- Sodium 326.4 mg
- Total Carbohydrate 37.6 g
- Dietary Fiber 6.2 g
- Sugars 8.4 g
- Protein 12.3 g