Monday, June 1, 2009
I love weekend brunch. Firstly because I love eggs, but also because brunch is later than breakfast and means you can sleep in a bit. With a new puppy the sleeping in isn't happening but I'll continue to call my first meal on the weekend, brunch. As much as I love to go out for brunch and be served I also really enjoy coming up with new tasty dishes to try. As I've mentioned before we recently started getting organic veggie delivery from the ever fabulous Mama Earth, in one of our recent baskets were some yams. I've only ever bought a cooked with sweet potatoes and was a bit intimidated by the yams upon hearing that they are in fact different vegetables. Now I could've done some research into how they are different, but I didn't because truth be told they look the same to me, so I decide to cook them the same way I'd cook sweet potatoes. One Saturday morning I woke up with a fresh carton of eggs in my fridge, lovely organic chives, blue cheese and those darn yams, and I just decided to throw something together. What that became was a Roasted Yam & Blue Cheese Fritatta. Yum!
Roasted Yam & Blue Cheese Fritatta
1-2 organic yams (depending on size, they are yummy to munch on their own once roasted so leftovers are a bonus)
2 Tbsp extra virgin olive oil
1/4 cup of milk
2 Tbsp organic garlic chives - chopped
1 tsp Herbes de Provence
1 Tbsp unsalted butter
1/4 cup blue cheese crumbles
sea salt & fresh cracked pepper
1. Preheat to oven to 400F. Peel and slice yam into 1/4" thick rounds. Spread in one layer on a cookie sheet. Drizzle with olive oil, salt & pepper. Place in the oven and roast for 15-20 minutes, until the edges become brown. Remove from oven and set aside.
2. In a medium bowl whisk together eggs, milk, garlic chives, Herbes de Provence, salt & pepper. Heat a medium oven-safe skillet over medium heat and spread butter around to coat the bottom and sides. Once the butter is melted and the pan is heated, pour in the egg mixture. Carefully lay in the roasted yam slices around the pan
3. As the eggs start to set-up, gently pull the eggs from the side of the pan, letting the uncooked eggs flow to the edges. When the eggs are cooked approx halfway (the center is still slightly liquid and the top is very soft), top with blue cheese crumbles and carefully move the pan to the heated oven. The rack should be in the middle of the oven, not right below the broiler.
4. The fritatta should cook until the cheese melts and the eggs are cooked all the way through. The top will start to turn a nice golden color. This will take approx 5-10 mins.
5. Remove pan from the oven (be careful of the hot pan handle), cover with a foil tent and let cool in the pan for 10 minutes. Remove from pan to a cutting board or platter. Cut into 6 wedges and serve.
While I'm quite confident with my fritatta making skills and what I chose to put in them, I have to say this was my favorite thus far. The sweetness of the roasted yams paired with the pungent, strong blue cheese was perfect. I liked it so much that I reheated the leftovers the next day for breakfast, not something I traditionally do with eggs. The boy agreed and gobbled up 2 pieces without a second thought. Enjoy!