I know, I know, this was not part of my menu plan of the week. But I didn’t expect to be cooking for 5 in the middle of the week and on real short notice. I had to think fast and make do with what I had on hand!

Frittatas are always a good alternative when faced with such a situation. All you need basically is eggs and milk. Then you can throw in whatever vegetables, fish, meats or even grains that you have on hand… or think you have anyway! I thought for sure I had a sweet potato left in my fridge, but upon verification, it turned out I didn’t after all! Alarmed, I immediately called a meeting with my memory and it quickly pointed out that I had used BOTH my sweet potatoes, one here and the other one here.

D’OH!

I ended up having to ask my ex to drop by the grocery store on his way here to get me one. Hey, I had already changed my plans once and this new plan included sweet potato! I was not going to change again! Plus, it wouldn’t have been the same without it! I mean seriously, you can’t have a sweet potato oven baked frittata without a sweet potato, now, can you?

Ingredients
(serves 6)

  • 4 tbsp cornmeal
  • Cooking spray or olive oil
  • 1 tbsp olive oil
  • 1 onion, diced
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 sweet potato, peeled and diced
  • ¾ cup water
  • 2 cups broccoli florets
  • ¼ cup bell peppers, finely chopped
  • ½ cup sliced black olives
  • 1 cup frozen corn
  • 1 cup fresh parsley, chopped
  • 8 eggs
  • ¾ cup unsweetened soy milk
  • ½ tsp paprika
  • ¼ tsp ground coriander
  • ¼ tsp cumin
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • ¼ tsp hot chilli flakes
  • 75g grated cheddar cheese

Instructions

  • Preheat the oven to 375F. Coat a glass or ceramic baking dish with cooking spray (or brush lightly with olive oil). Add cornmeal and tilt dish in all directions to coat the sides and bottom with the cornmeal. Leave excess (if any) at the bottom, shaking from side to side to spread evenly. Set aside.
  • Heat the olive oil in a large skillet over medium high heat. Add the onion, salt and pepper and cook until golden, about 5 minutes. Add water and sweet potatoes, cover loosely and cook until potatoes start to become tender, about 3-5 minutes. Check often to make sure there is enough water; add more if necessary, but not too much; it needs to completely evaporate before you add in the rest of the vegetables.
  • Toss in broccoli florets, corn, black olives and bell peppers. Give this a good stir, cook for an additional minute or two then transfer delicately to reserved baking dish.
  • Combine milk and spices together in a large mixing bowl. Whisk in eggs and beat until well combined. Pour over vegetables and top with grated cheese.
  • Cook in the oven for 20-25 minutes, until eggs are set and cheese starts to colour.