I am posting this recipe by popular request. I made this at the farmer's market, for Easter brunch, and for my class at Culinaria Cooking School. Everyone has loved it. It is one of my favorite frittatas! Sweet potato, peppery arugula, and creamy goat cheese are fabulous together.
To make this, you need to cut the sweet potato very very thin. I used a mandoline, but you can also use a sharp knife to do this. It is important to par-cook the potato slices first in the oven. To create the egg mixture, you want to use a hand blender or food processor to thoroughly mix together the egg, goat cheese, and milk. This will also chop up the red onion and arugula, which creates a good look. It is very important to butter and flour the muffin pan. To do this, just lightly coat each muffin slot with butter, then sprinkle flour around the bottom and sides. Shake out the extra flour.
Sweet Potato, Arugula, and Goat Cheese Mini Frittata
Recipe Makes 12 - 14 Mini Frittatas
What you'll need:
-
1 tbsp olive oil, divided
-
1 sweet potato, peeled, thinly sliced (long, skinny potato is best)
-
½ cup diced red onion
-
2 cups chopped arugula
-
5 eggs
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1/3 cup milk
-
4 oz goat cheese
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1 tsp salt
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½ tsp ground pepper
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1 tsp dried sage
- 1/4 tsp mustard powder
- 1/8 tsp cayenne
-
¼ cup chopped chives
- ¼ cup crumbled cooked bacon (optional)
What to do:
1. Preheat oven to 374*F. On a baking sheet, toss potato slices with 1/2 tbsp olive oil. Bake 8 minutes, until soft but stays intact when picked up. olive oil in a large skillet over
medium-high heat. In a skillet, heat remaining 1/2 tbsp olive oil. When oil is hot, add
onion and cook, stirring frequently, for 5 minutes. Add arugula and cook 1 minute. Remove and set
aside to let cool.
2.
In a bowl, whisk together the eggs, milk, and goat
cheese until smooth.
Add salt, pepper, sage, mustard powder, cayenne, and the cooked onion and arugula. If available, use a food processor or hand blender to blend everything together; arugula should be blended into small pieces, not pureed.
3. Prepare a muffin pan with butter and flour (see note above). Spread cooked potatoes slices around the bottom
of each muffin slot (should have enough to fill 12 - 14). Some larger slices may need to be cut in half. Create layer about 1/4- to 1/3-inch high. Add about 2 tbsp egg mixture; you can fill each up almost to the top. Sprinkle each with chives and bacon (if using). Bake in oven for 12 minutes. Then turn oven to 'Broil' setting; broil for 3 to 5 minutes, until tops are starting to brown. Remove from oven and let cool slightly. Use a small rubber scraper to remove eggs.
