1 1/2 tablespoons whole milk
half of an onion, slivered
half of a pepper
1 leek, slivered
1/2 teaspoon balsamic
sprinkle of thyme
sprinkle of turmeric
about 5 slices of your favorite, melty cheese
3 medium-sized pre-cooked sweet potatoes
Frittata: Start by cutting an onion in half and slivering thinly and place in pan, adding diced peppers in shortly after.
Let onions and peppers reduce down and caramelize for about 20 minutes, adding balsamic, spices, and leek about 5 minutes into cooking time.
Meanwhile, beat your four eggs and milk together in a bowl.
Once, the reduced vegetables are ready, cool for five minutes so that the eggs don’t scramble and then add half of the mixture to the eggs.
Pour this combination into an oven-proof sauté-sized pan. Place on medium heat for about 5-10 minutes, or until you see the sides of the frittata coming together. A good way to check: if the middle is still a little jiggly or has looseness when lightly shaking the plan, you can put it in the oven.
Everyone’s oven is different, but my frittatas usually finish cooking in roughly ten minutes. Again, you can pick up the pan with mitts(it will hurt if you accidentally burn yourself, trust me!)then shake. It should be almost all set, but if it needs a bit more time, set the oven to broil and you should get the perfect crust, plus a fully-cooked through frittata!
To make the hash, you are just combining that great vegetable base in the eggs with sweet potatoes.
So use half of the mixture you saved and throw that in with the three sweet potatoes on high heat and let sizzle in the pan for a few minutes. You want it to get a little crispy on the bottom and then move your spoon throughout the pan not too much, but enough to rotate chunks of sweet potato.
I like to finish this all with a sprinkling of truffle salt, but if you don’t have that in stock(you should get some at Trader Joe’s for around $5) or drizzle with a little olive oil.
And there you have the most delicious brunch I’ve had in a while! Check another breakfast recipe here!