Chunky Sweet Potato and Rapini Frittata
Whatever the culinary question, “frittata” is almost always a good answer. We whipped up this Chunky Sweet Potato and Rapini Frittata for lunch and it was super tasty and filling and packed with the good stuff! It’s a great use for broccoli rabe, as the sweetness of the potatoes and creaminess of the cheese neutralizes its bitter flavor profile.
- 2 sweet potatoes, peeled, quartered length wise and sliced into 1/4-inch thick moons
- 1 bunch broccoli rabe, bottoms trimmed and cut into 2-3 inch pieces
- 4 oz baby Bella mushrooms, sliced
- 8 eggs
- 1/3 cup whole milk
- 1 cup shredded cheddar cheese (our new Raw Colby would be great for this, too!)
- Salt and pepper
Sauté the sweet potatoes in 2 Tbsp olive oil in a cast iron pan until softened, about 10 minutes. Add broccoli rabe and cook until softened, another 5 minutes. Add mushrooms and stir and cook another 3 minutes.
Whisk eggs, milk, cheese, salt and pepper in a separate bowl. Pour over the veggies. Sprinkle additional cheese if desired. Transfer to oven and bake at 350 for about 15 minutes or until eggs are set.
Dinner (or breakfast or lunch) done!