Fall Frittata

Fall Frittata


  • 1 small sweet potato
  • 2  small red potatoes
  • 1 yellow onion, coarsely chopped
  • 1 beet
  • 4 small kohlrabi bulbs
  • 1 bunch of cilantro, chopped
  • Olive oil
  • Sea Salt
  • 3 eggs
  • 1 1/2 cups of grated white sharp cheddar cheese
  • 1 1/2 cups of milk


Peel the sweet potato, beet, and kohlrabi bulbs.  Slice the potatoes, sweet potato, beet and kohlrabi into 1/4 inch slices, cut slices in half if the diameter is too large.  Toss the vegetables and onion with olive oil and place in a large cast iron skillet.  Sprinkle a few pinches of sea salt over the vegetables and place in a 400 degree preheated oven.  Roast for about 45 minutes, or until the edges of the vegetables start to brown.

Meanwhile, whisk the egg and milk together and stir in the grated cheese.  When the vegetables are cooked, remove the skillet from the oven.  Stir the vegetables to dislodge any that are stuck to the skillet.  Sprinkle the cilantro onto the vegetables and pour in the egg mixture evenly.  Return to the oven and cook for another 30-40 minutes, or until the egg is set but still soft.  Remove from oven and let stand for 10 minutes before serving.

From Chyela Rowe

Tags: ,

Comments are closed.