Meatless Mondays: Sweet Potato Frittata
Why meatless on Mondays? Not only is eating less animal protein a healthy diet choice, but curbing your meat consumption can have a significant environmental impact too. In 2006 the U.N. Food and Agriculture Organization reported that animal agriculture accounted for a full 19 percent of greenhouse gases—more than the transportation sector. Best of all, with recipes like these, going meatless can be a delicious weekly habit.
This past weekend, a few friends came to visit me in the country. These were city friends just itching to get out of their gray, concrete winter. They were hoping for green fields and fresh air. Well, they got the fresh air. Here in the country, just like in the city, it’s still winter.
My city friends are used to having ingredients at their fingertips. They can buy fava beans in January. They can buy asparagus in October. Somehow that makes long winters more bearable. When the world is handing them cold slush they have the opportunity to escape their seasonal affective disorder via out-of-season produce.
But here on the farm, we won’t have asparagus until late April at the earliest. For now we are surviving on the last of the root vegetables. We’ve got sweet potatoes and eggs from the few hens that have not boycotted laying for the season. And I’ve got a couple herbs in the window box.
I have to tell you, at times I am jealous. This time of year I would kill for some fava beans or asparagus. But my city friends feel differently. When I served them a sweet potato frittata for brunch they broke into a discussion about eating sustainably and just how creative I need to be with my limited supply of ingredients. It made me feel a little better about my dwindling root supply. Still, I can’t wait to bring you some asparagus recipes!
Sweet Potato Frittata
Serves 4 to 6
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 garlic cloves, finely chopped
1 large sweet potato, peeled and chopped
Kosher salt and freshly ground black pepper
6 large eggs
1/4 cup sour cream
1/4 cup chopped flat-leaf parsley
Preheat the oven to 350° F.
Heat the oil in a 10-inch cast iron or nonstick skillet over medium heat until hot. Stir in the onion, garlic, sweet potato, 3/4 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until the sweet potato is tender, about 10 minutes.
Whisk together the eggs, sour cream, parsley, and 1/4 teaspoon salt. Pour the egg mixture over the sweet potatoes in the skillet, shaking the pan to evenly distribute the eggs. Transfer the skillet to the oven and cook until the eggs are set but still wobbly in the center. Let the frittata cool in the pan 5 minutes before serving.