Really, what is Thanksgiving but an opportunity to take stock of what matters in life? Friends, family, and good food… What could be better? Count Your Blessings Frittata gets everyone feeling thankful from the first light of Thanksgiving Day; not every breakfast can say that! A bed of fluffy eggs cushions the caramel notes of sweet potatoes, the brightness of bell peppers, and the smoky, and the creamy cheesiness of Gouda. Herbaceous flavors of parsley and basil round out the bountiful breakfast, and you’ll be grateful for each bite. Count Your Blessings Frittata will be one of the blessings you count today!
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 1 large sweet potato, peeled and diced
- 1 medium red bell pepper, diced
- 1/2 medium red onion, diced
- 1/2 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- sea salt, to taste
- black pepper, to taste
- 6 large eggs
- 3 tablespoons half-and-half
- 1 cup Gouda cheese, shredded and divided
- 2 cups fresh arugula or spinach
- fresh parsley, optional, for serving
- fresh basil, optional, for serving
Directions
Step 1 –Position the oven rack in the center position.
Step 2 –Preheat the oven to 350 degrees F.
Step 3 –Spray a 9×13-inch baking dish with nonstick cooking spray.
Step 4 –Heat 1 tablespoon of the olive oil in a large skillet over medium heat.
Step 5 –Add the sweet potato, the red pepper, the onion, the garlic powder, the dried basil, and the dried parsley to the oil.
Step 6 –Season the sweet potato mixture with the salt and the black pepper, stirring to combine.
Step 7 –Cook, stirring occasionally, until the pepper and the onion soften and the sweet potato starts to develop color, about 5-6 minutes.
Step 8 –Transfer the skillet from the heat and spread it evenly into the prepared baking dish.
Step 9 –Whisk the eggs and the half-and-half in a large bowl.
Step 10 –Add 1/2 of the Gouda cheese to the egg mixture, stirring to combine.
Step 11 –Add the remaining olive oil to the same skillet as you used to cook the sweet potato and heat it over medium heat.
Step 12 –Add the arugula to the hot oil and cook, stirring occasionally, just until the green wilts, about 2-3 minutes.
Step 13 –Remove the arugula from the heat and spread it evenly over the top of the other vegetables in the baking dish.
Step 14 –Pour the egg mixture on top of the arugula, spreading it out to cover the entire surface.
Step 15 –Sprinkle the remaining Gouda on top of the eggs.
Step 16 –Season the frittata with the salt and the pepper.
Step 17 –Bake until the egg is set and the top starts to turn golden-brown, about 25-30 minutes.
Step 18 –Allow the frittata to cool slightly.
Step 19 –Serve with the fresh parsley and the fresh basil.