You can serve this frittata piping hot, or at room temperature. You can bake a large batch and package it up to freeze for an easy grab-and-go breakfast or lunch. (Eoban BInder/WFIU)
This recipe is so versatile, you can adjust the ingredients to the season, and to your personal tastes. But we recommend trying it, at least once, with this delightful combination of creamy sweet potato, salty feta and fresh rosemary.
This recipe makes a large batch (15 servings), and is baked in a half-sheet baking pan. You can cut the recipe in half for a more reasonable batch.
This is one of Brandi Williams' top sellers at Primally Inspired Eats. Hear all about it on this episode of Earth Eats.
Yield, 15 servings (one half-sheet pan)
30 whole, free-range eggs
1½ cups of half and half
3 medium sweet potatoes, peeled and cubed
3 large sprigs of rosemary, finely chopped
6 oz block of feta, cubed
Salt and pepper to taste
Coconut oil or olive oil
Lightly coat the cubed sweet potato with oil. Generously season with salt and pepper, and spread out on a large baking sheet. Bake at 425F for 15 or 20 minutes. Remove from pan and set aside.
Using the same baking pan, grease generously. Sprinkle the roasted sweet potato across the pan, then the cubed feta and the chopped fresh rosemary.
Use a hand mixer, stand mixer or a large wisk to combine the eggs and cream in a large mixing bowl. Season lightly with salt and pepper.
Pour the egg mixture over the sweet potato, feta and rosemary. Carefully transfer the pan to the pre-heated oven and bake for around 35 minutes until no longer jiggly, and somewhat firm in the center.
