My friend Joy (yes, the very one of joyfulinthekitchengarden) who lives up the street came over to hang out after work one night and neither of us had quite enough food for dinner, but together we had enough to make a delectable feast- with enough leftover for lunches. I had eggs from one of my volunteer’s chickens, a sweet potato from Wheatsville Coop, carrots that were leftover from an event we had at work (donated from the farmers’ market of course), and Joy brought over some of her chicken’s eggs, along with kale and green onions from her garden. Ooh- and I found some leftover pecorino from this weekend to throw on top (it’s sheep’s cheese).
We decided to make a roast carrot, sweet potato, and green onion frittata with kale and brussels sprouts on the side.
6-8 large eggs
1 sweet potato, cut into bite-sized chunks
5 carrots, cut into bite-sized chunks
green onions- cut about 1/4 inch wide and keep greens and whites separate
extra virgin olive
salt and pepper to taste
optional: grated pecorino or other aged cheese
Preheat oven to 400. Place sweet potato and carrots in a pyrex or other roasting dish with 1 T olive oil and a dash of kosher salt. Roast for about 25 minutes. Add green onion whites, mix, and return to oven for another 10 minutes. When carrots are tender, remove pan from oven and set aside. Turn oven down to 350.
Beat eggs with a dash of salt, a small dash of pepper, and 1 T water. If you have a nice cheese, throw that in too. Add the vegetables and the green onion greens to the egg mixture and mix thoroughly. Heat a cast iron skillet (about 9 in) with 1 T olive oil over low heat. Spread the oil around so that the skillet is coated.
Add mixture to skillet and cook over medium-low heat for about 8-10 minutes. When egg mixture is bubbling slightly around the sides, move to the oven and bake for about 15-20 minutes (I think I lost track on this part, so it’s done when a tooth pick comes out clean and the center doesn’t jiggle).