#13 The Heart(y) Vegetable Frittata
My dinner tonight was inspired by a recent food post on Free People’s blog. They made a sweet potato hash with fried eggs on top, which to me, resembled a frittata. I made my variation of the delicious sweet potato frittata using a few ingredients:
-a handful of diced sweet potatoes
-a cup of broccoli
-5 pieces of asparagus
-salt and pepper
-roasted red peppers and pesto (for garnish)
The best way to go about crafting this gastronomically pleasing beauty is first, spread out the vegetable on the grill, leaving space in between for the eggs to cook. Mix 3 eggs together and lay them on top. A frittata is essentially an open faced omelet. I’m choosing to use fancy culinary jargon for the sake of keeping my blog authentic. Don’t fret.
Let the frittata cook for a solid five minutes so the eggs have a chance to solidify. Use all your might (hopefully the egg gods are on your side) to flip your frittata over WITHOUT breaking it. This is the most difficult part, however, I have all the faith in the world you will succeed.
Season with salt and pepper, basil, seasoning, etc. I added roasted red peppers and pesto. The sweetness from the peppers along with the cheesy, oily texture from the pesto complemented the meal very nicely.
Making this meal was an endeavor, but it tasted AMAZING- worth every bite.
Create and enjoy!