Description
Thanksgiving in frittata form for an early fall treat! This frittata is extra creamy with the addition of cream cheese, but any soft cheese would work.
Ingredients
- 2 whole Sweet Potatoes, Cleaned And Sliced (Unpeeled)
- 1 Tablespoon Extra Virgin Olive Oil
- 1 pinch Salt
- 1 pinch Pepper
- 10 leaves Sage, Divided
- ⅓ packages (8 Oz. Size) Cream Cheese
- 9 whole Eggs, Whisked
- 1 whole Apple, Cored And Sliced (Unpeeled)
Preparation
Preheat oven to 350ºF. Toss sliced sweet potatoes in olive oil, salt and pepper.
Line the bottom of a pie dish with the sliced sweet potatoes, making them the crust of your frittata. Bake in the oven for about 15 minutes. Once finished, remove from oven and set aside.
Chiffonade 3 of the sage leaves. Fold the sliced sage leaves and cream cheese into the eggs. Pour into the pie dish lined with sweet potatoes. Tuck the sliced apples into the egg mixture in the pie dish, making sure some are visible for a pretty frittata. Place the remaining sage leaves around the apples and bake for 30–45 minutes. (I often turn the oven off after 35 minutes and leave the frittata in the oven for another 5 minutes then remove it, which helps it to not overcook. Our oven is wacky!) You can use a knife test, similar to baking, to test to see if it’s ready. Always allow it to cool a bit before removing. Enjoy!
