Recipe: Sweet Potato Frittata by Hazel Wallace, from The Food Medic for Life cookbook.
Here is a picture of my finished frittata:
I followed the recipe pretty closely, except instead of using sweet potatoes I used delicata squash! Before this class, I had no idea what delicata squash was. Now that I roasted some in class, I'm in love with it! So I went to a pumpkin patch this last weekend, where they were selling delicata squash, and bought some. Since I had that on hand, I decided to use that instead of sweet potatoes in my frittata.
Here is a process photo of me sauteing my squash, onions, and garlic in some oil:
I obviously incorporated eggs by cooking a frittata (so eggs were the base of my dish). The end dish was really good, which was a rewarding feeling considering I swapped one of the main ingredients out. Overall, I don't think I would do anything differently the next time I make this recipe, other than possibly trying out the original suggested ingredient (sweet potatoes), to see which I prefer.
Here is a picture of my finished frittata:
I followed the recipe pretty closely, except instead of using sweet potatoes I used delicata squash! Before this class, I had no idea what delicata squash was. Now that I roasted some in class, I'm in love with it! So I went to a pumpkin patch this last weekend, where they were selling delicata squash, and bought some. Since I had that on hand, I decided to use that instead of sweet potatoes in my frittata.
Here is a process photo of me sauteing my squash, onions, and garlic in some oil:
I obviously incorporated eggs by cooking a frittata (so eggs were the base of my dish). The end dish was really good, which was a rewarding feeling considering I swapped one of the main ingredients out. Overall, I don't think I would do anything differently the next time I make this recipe, other than possibly trying out the original suggested ingredient (sweet potatoes), to see which I prefer.
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