In continuation of our “Howlin’ Wolf Pop up Kitchen” adventures using local Monterey, CA area organic food, my fiance decided to make us an amazing cheesy Frittata for breakfast.
It was so tasty and cooked so perfectly even Gordon Ramsay would have loved it (and, psst, it’s hella’ easy to make too)! Trust me, if you want a Frittata that tastes like it came from a five star restaurant, this one is the ticket.
We had eight locally grown eggs left from Glaum Egg Ranch and some sweet potatoes from J&P Organics to use up. The idea came from a video that we saw on Gordon Ramsay’s YouTube channel (and seriously, watching this guy cook online is like taking a Master Chef course in the culinary arts. Anyone who enjoys cooking has no excuse not taking advantage of learning cooking techniques from the best Chef in the world — for free).
Below is the recipe for sweet potato, jalapeño, onion, and cheese Frittata. Remember to be adventurous with your ingredients, there’s so many ways to make this dish, de-lish; Wolf it Up!
Sweet Potato Frittata recipe:
Start with a cast iron skillet. Sauté whatever fillings you want in it like you would a hash. She used two medium sweet potatoes (skins on, but you can peel if you prefer), about half of a large white onion, and one large jalapeño.
Season it really well. She used salt and some Morrocan kefta seasoning we had around, but use whatever you prefer. Cook everything all the way through like you’re going to eat it as is.
Beat 8 eggs like you’re going to make scrambled eggs. No seasoning though, because you already put it in the filling. Pour straight into the skillet so it covers the fillings. Add whatever cheese you want right over the mixture so it can sink into the eggs. She used Monterey Jack.
Put the whole skillet in the oven at 350 for about 8 minutes. (Preheat it while you’re cooking the fillings.) Then take out and let cool for 20 minutes. Slice, serve, and eat! Yields 6-8 servings without a problem. Super easy. Very tasty.
Little shredded Monterey Jack and carrot tops! Don’t throw those out if you have them. Chop and use like parsley. You can use them the same way you would any other herb — in salad, hot dishes, as garnish, etc. They taste like parsley with a hint of carrot.
More recipes, tips and tricks on how to “Wolf Up” your food are on the way. If you would like me to consider reviewing a product of yours and feature it on this Examiner page, email MontereySeth@Gmail.com for my mailing address.