Dad's Frittata for Breakfast, Lunch or Dinner!
This beautiful Frittata recipe is being brought to you by the man that inspired my loved for cooking himself – My Dad!
Having him home always fills my heart and gives me comfort, like a serious 3 week long hug like the ones when you need them most. There are always traditions to be done, like our bi-annual Father Daughter mani pedis he wasn’t so sure of at first but now brings up himself. This year we even brought Joel along and I feel like the two of them are going to go secretly on their own now, lol.
There’s also always a lot of talk about food, and what we should make. It’s almost a daily event…”What are we going to make today that we’ve been chatting about”. Sometimes, it’s something my Dad has seen on Pinterest he’s been wanting to make or a dish that isn’t as easy to make where he is in Nairobi. Sometimes it’s something I’ve had planned for the blog. We also really enjoy grabbing Cooking magazines (Better Homes & Gardens being one of our favs) and pulling inspo from the recipes as well, discussing what we’d do and ingredients we might add or do differently.
A couple things are for sure, we are never short on the delicious food. My fridge is a constant game of Tetris, trying to rearrange items in so we can close the door. And…my pants always feel a bit tighter.
On the note about my pants…
We’ve been trying to be a little more aware of what we’re eating while my Dad’s home and limiting our eating out. Thankfully my Dad is also very health conscious and works out regular and eats well.
So glad we came to the conclusion of making a frittata for that reason. Full of good proteins and you can load them up with good nutrient dense veggies. Side note: Frittata also makes for a perfect fridge clean out – any veggies or meats you’ve been needing to use up. We did still use a little bit of cream and cheese in ours but feel free to adjust as you need to!
WHAT’S IN THIS FRITTATA?
- Thinly Sliced Sweet Potato. Regular yellow potato would be fine too but I find the sweetness of the sweet potato paired with the touch of spice from the chorizo is just such a good combo
- Thinly sliced chorizo. LOVE the flavour of chorizo and it adds such a perfect bite of bite and spice
- Spinach, for flavour and good nutritional value from the leafy greens
- Ricotta to add a nice texture and creaminess
- Eggs. Of course! This dish is packed with good proteins from the eggs and evenly a bit from the ricotta
- A bit of cheese crisped on top to add flavour and and that nice crispy bite!
Tips for Making this Recipe
- Make sure sweet potato is thinly sliced and fully cooked before layering in the frittata for the best outcome
- Chorizo should also be thinly sliced
- Start with a layer of sweet potato to form a base for the frittata
- Make sure when pouring egg mixture over top that it fully covers the other ingredients and avoids any pockets
- Recommended cooking time is 40-45 mins, you can check with the toothpick test to ensure it’s fully cooked
- I recommend serving your frittata with a nice green salad to make it a full meal!
Sweet Potato Chorizo and Spinach Frittata
This delicious frittata is perfect for breakfast, lunch or dinner!
- Prep Time: 20 Mins
- Cook Time: 40 Mins
- Total Time: 1 hour
- Yield: 8-10 Slices
- 3 Large Sweet Potatoes – Peeled and thinly sliced
- 1 Tbsp of Olive Oil
- 200g of Thinly Sliced Chorizo
- 1/2 Cup of Heavy Cream
- 1 Large Handful of Spinach
- 1/2 Cup Ricotta Plus 4 Tbsp for the Top
- 1/2 Cup of Cottage Cheese Drained
- 10 Eggs
- 1/3 Italian Cheese Blend
- Preheat oven to 375F and line 2 baking sheets with parchment paper
- Lay the thinly sliced sweet potatoes on the sheets and drizzle with oil and season with salt
- Place in the oven and allow to cook for approx 20 mins, or until sweet potato is tender and cooked throughout
- Meanwhile, in a medium bowl, whisk together eggs and add cream, and salt & pepper
- In a large cast iron, or round and deep baking dish, layer sweet potato, chorizo, ricotta & cottage cheese and spinach, roughly 3 layers
- Pour egg mixture over top making sure it fully covers the layers
- Sprinkle cheese on top and dollop the 4 remaining Tbsps of ricotta cheese on top
- Place in oven at 375F and allow to bake for 40-45 Mins or until egg is fully set