In my younger less responsible days I used to eat out a fair amount, most often with my girlfriends during our lunch hour. We had a few places that we frequented often and one of them was this great café that had some amazing brunch specialties, one of them was a frittata that featured sweet potatoes and caramelized onions and homemade croutons. I ordered this dish almost every time we went there; I loved it so much that we had brunch there with our family the day after our wedding. Everyone was forced to crowd around a table that was too small on a freezing cold day in February the morning after a blizzard with wind gusts just so I could have this frittata.
Naturally I decided to do my best at recreating the recipe and after trying many different versions I have settled on this recipe. I no longer add the croutons because it makes the frittata much too dense but you can always add them in if you like yours with a bread base. This recipe makes 4 nice sized servings as a main course or you could make it into 8 smaller wedges as a side for a brunch. I do of course serve mine with toast and homemade raspberry jam just like they do at the café.
Preheat your oven to 400 degrees. Slice your onions thinly and place them in a large cast iron skillet with the olive oil to caramelize over medium heat, this should take 15 minutes or so. Meanwhile wash your sweet potato and microwave for 3 minutes or until it is soft. Remove the skin of the sweet potato and dice into small chunks, add to the onions in the pan.
In a medium bowl whisk the eggs and milk until well combined and the egg yolks are broken. Evenly spread the onions and sweet potatoes in a layer on the bottom of the pan then add the egg mixture over the top, do not stir or disturb the frittata or it will not properly set. Let the frittata cook for 2 or 3 minutes on the stove before transferring the pan to the oven. Cook for 20 minutes or until the eggs are cooked through and the edges have slightly browned, remove from the oven and sprinkle the shredded or crumbled goat cheese over top, serve warm.
Much Love, Aislinn and Emily