Last week, I told you all about my herb garden and the many reasons why I keep one. If you haven’t read it, you can check it out here. If you’re looking for Cliff’s Notes, I’ll tell you that inspiration is one of the reasons why. Gardening on the weekends provides me with sights and smells that put my creative chef mind into overdrive.
After spending a few days amongst the herbs, I decided to try my hand at a new frittata recipe. It’s an easy one-skillet meal that serves as a canvas for fresh produce. You can add almost any herb-vegetable combination to almost any egg dish, and you’ll have a winner.
In this iteration, I used rosemary and thyme. Rosemary imparts a rustic-pine flavor, while thyme lends a woodsy-lemon note. Combined with thinly sliced mushrooms and poured into a sweet-potato crust, this frittata is worth waking up for! You can even enjoy it for dinner with a green salad and French white wine.
This tastes best if your herbs are backyard-fresh; plus it’s more satisfying when you produced the ingredients! But don’t worry if you don’t have a garden. The Farmer’s Market or produce aisle at your local grocery store will help you out.
What’s growing in your garden? Let me know in the comments below or share a picture on Facebook.
Mushroom and Leek Frittata with a Sweet Potato Crust
- 12 large eggs
- 1/2 cup crème fraiche or sour cream ((from the garden))
- 2 tbsp rosemary (finely chopped (from the garden))
- 2 tbsp coarsely chopped thyme leaves ((from the garden))
- 3/4 cup shredded Monterey Jack cheese (divided)
- 3 tbsp olive oil (divided)
- 2 medium leeks, white and pale green parts only (chopped)
- 1 medium sweet potato (peeled and thinly sliced)
Preheat the oven to 350° F.
Whisk the eggs, crème fraiche, rosemary and thyme in a large bowl. Stir in half of the Monterey Jack. Set aside.
Place a 10-inch ovenproof skillet over medium heat. (I prefer a well-seasoned cast iron.)
Add 1 Tbsp. of oil. Once it begins to smoke, add the leeks. Cook the leeks until they begin to soften, and then add the mushrooms. Cook for an additional 5-10 minutes or until they are soft and all the liquid has evaporated.
Stir the mushroom and leek mixture into the egg mixture. Season with salt and pepper.
In the same skillet, heat 2 Tbsp. of oil until it begins to smoke. Immediately add the sweet potatoes and cook for 10-15 minutes or until soft.
Pour egg-leek mixture over the sweet potatoes and cook until the edges begin to set, about 5-8 minutes.
Sprinkle the remaining cheese over the top. Bake 25-30 minutes or until the edges are golden brown and the center is set.