Sweet Potato and Sage Frittata
A savory cast iron frittata with browned sweet potato, breakfast sausage, goat cheese and sage leaves crisped in butter. Burner to oven to table in one pan.
Servings 6 wedges
Ingredients
For the Skillet
- 2 tablespoons salted butter
- 12 whole fresh sage leaves
- 8 ounces bulk breakfast sausage
- 1 medium sweet potato about 12 ounces, peeled and cut into ½ inch dice
- 1 small yellow onion diced
- 2 cloves garlic minced
For the Egg Mixture
- 8 large eggs
- ⅓ cup heavy cream
- 1 tablespoon fresh sage finely chopped
- ¾ teaspoon fine salt
- ½ teaspoon coarse black pepper
- 3 ounces goat cheese crumbled
Instructions
Build the Filling
- Heat the oven to 375 degrees F. Melt the butter in a 10 inch cast iron skillet over medium heat until it foams.
- Fry the whole sage leaves in a single layer for 20 to 30 seconds per side, until they darken slightly and stop sizzling. Lift them onto a paper towel and leave all the butter in the pan.
- Add the breakfast sausage, break it into rough pieces, and cook 5 to 6 minutes until browned and cooked through. Move it to a plate with a slotted spoon, leaving the fat in the pan.
- Add the diced sweet potato and onion to the fat. Cook 8 to 10 minutes, stirring every couple of minutes, until the potato is tender through and browned at the edges.
- Stir in the garlic and cook 30 seconds. Return the sausage to the pan and spread everything into an even layer.
Add the Eggs and Bake
- Whisk the eggs with the cream, chopped sage, salt and pepper just until uniform. Do not overbeat them.
- Pour the eggs over the filling, shake the pan gently to settle everything, and dot the goat cheese across the surface.
- Cook on the burner over medium-low heat for 3 to 4 minutes, until the outer inch of egg is visibly set.
- Transfer the skillet to the oven and bake 12 to 16 minutes, until the center holds only the faintest wobble.
- Lay the crisped sage leaves over the top and rest 5 minutes before cutting into wedges.
Notes
- Pan check: The skillet goes into a 375 degree F oven, so make sure the handle is oven safe. A plastic or rubber handle is not.
- Dice small: Half inch pieces of sweet potato cook through in the same time the eggs need.
- Pull it early: Cast iron carries on cooking off the heat. A center that looks fully firm in the oven is overcooked.
- Baking dish version: Cook the filling in any skillet, transfer to a greased 9 inch dish, pour the eggs over and add 5 to 8 minutes of oven time.
- Storage: Keeps 4 days covered in the fridge and is excellent cold. Reheat gently at 300 degrees F for 10 minutes.