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It’s an absolutely great thing to eat seasonally, isn’t it?
Sure, nowadays you can have most of the produce all year round. But still.
Let’s say asparagus. That’s not a big deal to find it during a year, and it’s basically as delicious as in spring. But still.
Or let’s say eggplant. I don’t know how about you, but then I was a child, they appeared in Russia late summer – fall. Since that time eggplant are associated with the fall food. I enjoy them now anytime I’d like to. But still.
Sweet potatoes, pumpkins, persimmons, and pomegranate are reserved for fall fun in my book! Sure you won’t be judged if decided to carve a pumpkin in May. But still.
Or let’s say frittata!
Wait. Sorry for saying that. There’s no a specific season for a frittata.
Basically, there are only two things that don’t belong to a particular season, frittata and lavender. Sorry, couldn’t resist.
But you can always make a seasonal comfort dish. Like this Sweet Potato Sage Frittata. Slightly caramelized sweet onion and sweet potatoes with some ham, sage, and smoked paprika? That’s pretty damn good stuff, my friends!
But what about you, folks? Do you enjoy eating seasonally? What’s you favorite fall produce except lavender?
Sweet Potato Sage Frittata
Sweet Potato Sage Frittata? That's basically two delicious meals in one: sweet potato hash and frittata. Hearty comfort fall brunch, lunch or dinner.
- 1 tablespoon salted butter
- 1 tablespoon olive oil
- 1 small red onion, sliced
- 1 medium sweet potato, peeled and cubed (1,5 cup of cubed)
- 2-4 slices of serrano ham (or other ham) or chicken bacon
- 7-10 sage leaves + to garnish
- 4 eggs
- salt, pepper, to taste
- 1/2 tablespoon smoked paprika
- 1 tablespoon milk
- 2 tablespoons grated smoked mozzarella
- Heat the butter and oil in an ovenproof or cast iron skillet over medium heat. Add the onion and cook 1 minute.
- Add the sweet potato and cook, stirring, 5-7 minutes, until started to soften.
- Add the ham (bacon etc) and sage and cook another 2 minutes.
- In a meanwhile, in a bowl beat the eggs, milk, salt, pepper, and smoked paprika.
- Pour the egg mixture over the sweet potatoes. Swirl the pan to spread the mixture evenly. Cook for a few minutes.
- Decrease heat to low. Sprinkle with the mozzarella. Cover and cook for about 10 minutes. From time to time, loose the bottom and edges of the frittata with a wooden spatula.
- In a meantime, heat the grill/broiler. Uncover the pan and put it under the broiler, for about 2-3 minutes. Watch it to make sure the top doesn't burn.
- Remove from the oven and let cool a bit.
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.