I’m a big quiche fan and would be lying if I didn’t mention that I was rather hesitant to get on the ‘fritatta’ bandwagon. But as I cook with eggs more and more, I realize comparing a quiche and fritatta is like comparing whole wheat oatmeal cookies and double chocolate chip cookies. Quiches are rich and full of heavy cream and eggs piled on top of a buttery crust. Fritatta is like the healthy crustless sibling to the quiche with its easy preparation and delicious vegetable filling.
Now, don’t get me wrong, I still LOVE me a cheesy and buttery quiche. But frittatas have been making their way into my daily routine more and more because of their simplicity. I don’t have to spend time making a crust or hoping I have heavy cream on hand (which I usually don’t). I can just stick in whatever vegetables I may have on hand and whisk up some eggs. So simple!
Mini Winter Fritattas with Sweet Potato, Onion, & Parmesan
Makes 2 6″ tart pans
- 1/4 cup sweet potato, diced small
- 1/8 cup diced onion
- 3 eggs
- 1 ounce cream cheese, softened
- 1/2 teaspoon dried thyme or sage (I’ve used both in thisin the past week & both were fantastic)
- 1/2 tablespoon Olive oil
- grated parmesan, for sprinkling on top
Preheat oven to 400 degrees. Divide the sweet potato and onion between two tartlet pans. Coat the vegetable with olive oil and salt/pepper. Roast in the oven for 10 to 15 minutes or until they have started to brown.
In a small bowl, whisk together the eggs, cream cheese, and a little salt. Divide the mixture between the two tartlets and add once the vegetables are done roasting. Top with thyme/sage and stick back in the oven for 5 minutes or until the egg mixture is cooked all the way through.
Top with parmesan and serve along side some orange juice or homemade bread.