I love eggs. It doesn’t have to be breakfast for me to enjoy them. They are such an easy, fast protein source, so easy to always have on hand, you don’t have to defrost them, and they are so versatile. I often hard boil eggs for snacks or to add to salads for lunches, and poached eggs are a weekend staple. They are certainly one of the foods I eat the most often.
Last week marked the end of Ramadan in Malaysia. At the end of a month of fasting, Hari Raya marks the breaking of the fast, and is the celebration equivalent of Christmas here in Malaysia. Since there are so many holidays, a lot of businesses run as usual through them. The grocery stores, in my memory, have always been open on holidays.
Except Hari Raya! I will have to inscribe that in my memory for next year. It’s hard to keep all these holidays straight– there’s still Christmas, which is widely celebrated here, and Chinese New Year, another huge holiday, and the behaviors of traffic and businesses will be slightly different for each.
So, when you can’t go grocery shopping because it’s a holiday, you use the eggs in your fridge and make a frittata. And sweet potatoes, because there are always sweet potatoes in the vegetable drawer, right? Onions? –check! Frozen spinach? –check! Now we’re talking.
I’ve made frittatas like this in the past. At first I thought it would be like combining the hash browns and eggs. And it is! It doesn’t get crispy like hash browns (but sweet potatoes don’t get very crispy anyway), but it’s a beautiful way to showcase your egg masterpiece.
I added a bit of parmesan, and it truly was a masterpiece.
Alex has gotten quite used to living with a food blogger. Although he had been waiting until– basically lunch time– to get his breakfast, he still knew it would be photographed before we sat down to eat.
I was merciful, and after snapping a few shots of the whole thing, we sat down and had breakfast– but I had to slow him down so I could still take photos of individual pieces before the whole thing was gone.
The slices come out so beautifully, this would be a perfect brunch dish. It could even be made the day before, and reheated.
I’m also thinking this would be great for Sunday meal prep– with a bit of fresh spinach and tomato, it would make a great lunch, and it keeps for 3 days in the fridge.
- 1 teaspoon olive oil
- 1 large sweet potato
- sea salt & freshly ground black pepper, to taste
- 2 teaspoons olive oil
- 1 red onion
- sea salt, to taste
- 8 large eggs
- ½ cup frozen spinach, thawed (or 2 cups fresh spinach)
- ⅓ cup shaved or grated parmesan
- ½ teaspoon italian seasoning
- ¼ teaspoon sea salt
- freshly ground black pepper, to taste
- Preheat oven to 425ºf.
- Shred the sweet potatoes (peeling the sweet potato first is optional). I do this in my food processor, and it takes seconds.
- Coat the bottom of a baking dish with 1 teaspoon olive oil.
- Add the sweet potatoes, and lightly season with sea salt and black pepper.
- Cover tightly with foil, and bake for 30 minutes.
- While the sweet potatoes are baking, thinly slice the onion, and add it to a frying pan with 2 teaspoons of olive oil. Cook over medium low heat, stirring occasionally, until the onions have softened. Season with sea salt. If they seem dry, rather than adding more oil, add a few tablespoons of water. Set aside when the onions are very soft and caramelized.
- Beat the eggs, and mix in thawed spinach (or chopped fresh spinach), parmesan, and spices.
- When the sweet potatoes have finished cooking, remove the baking dish, and let cool for 5 or 10 minutes.
- After it's cooled down a bit, loosen the foil. Use a dish towel to protect your hand from the heat, and compress the sweet potatoes to form a crust. I allowed mine to cool for a bit longer so that I could form the crust up the sides of my baking dish as well, and make the crust more uniform across the bottom-- hard to do when it's very hot!
- Once the crust has been formed, add the egg mixture. Top the egg mixture with caramelized onions.
- Cover the dish tightly with foil, and bake at 425ºf for another 20 minutes.
- Remove the foil, and lower the oven temperature to 320ºf. Bake for another 10-15 minutes, depending on your oven, until the eggs are firm in the center.
- Sprinkle with extra parmesan.
I haven't tried it, but I bet white potatoes would also be good-- just not as pretty!
Other Savory Egg Breakfasts:
- Healthy Breakfast Quinoa and Broccoli Egg Muffins, by iFOODreal
- Sweet Potato and Mozzarella Skillet, by Averie Cooks
- Baked Eggs in Potato Skins, by Food Doodles
- Eggs Baked in Portobello Mushrooms, by Healthy Recipes