Our November recipe for you is the perfect breakfast dish to serve this holiday season. Win over your guests with this tantalizing taste of Fall. Besides the lovely autumnal colors that are pleasing to the eye, there is not one crumb left on the plate when we serve our Harvest Fresh Vegetable Frittata here at the inn.
Ingredients:
- 1 small sweet potato
- 1 or 2 medium size yellow potatoes
- 2 tablespoon olive oil
- 1 tablespoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 9 eggs
- 1/4 cup Half & Half
- 1 teaspoon Dijon mustard
- 1 rounded tablespoon ricotta cheese
- 3/4 cup shredded cheese of choice
- 1 cup vegetable options: onion, green onion, tomato, chopped spinach, diced zucchini, diced peppers...
- 1/4 cup fresh chives to top
Directions:
- Makes 1 Pie Plate
- Preheat oven to 350 degrees
- Coat pie pan with non-stick cooking spray
- Dice potatoes and add to a skillet with olive oil
- Add thyme, garlic, salt & pepper
- Sauté until nearly soft and then add to pie pan to cool
- Dice vegetables of choice and sauté in a skillet with olive oil (except for tomatoes & chopped spinach - no need to sauté)
- When potatoes have cooled, top with shredded cheese of choice
- In a separate bowl whisk the eggs
- Add Half & Half, Dijon mustard and ricotta cheese - whisk well
- Pour mixture on top of the potatoes and cheese
- Add vegetables of choice and be creative with the decorative topping
- Bake 30-35 minutes uncovered
- Sprinkle each slice with fresh chives to serve
Enjoy this beautiful season and eat well!