Sweet Potato and Fennel Frittata

This Sweet Potato and Fennel Frittata is an easy breakfast or brunch dish that works great when it’s just your family or when hosting a casual get-together.

This Sweet Potato and Fennel Frittata is an easy breakfast or brunch dish that works great when it’s just your family or when hosting a casual get-together.
By Asha Pagdiwalla

As the weather cools, sometimes rapidly, sometimes at leisure, it is nevertheless comforting to turn on the oven. I have found baking not only a great way of preparing a meal but it also very quality-time-friendly. On a weekday or weekend, it’s so much simpler to arrange something ready for the oven, let the machine do it’s trick while you cuddle with your loved one and squeeze in a bit more of warmth in the relationship!

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This Sweet Potato and Fennel Frittata is an easy breakfast or brunch dish that works great when it’s just your family or when hosting a casual get-together.

Sweet Potato and Fennel Frittata

(one 8 inch omelette)

4 eggs

1/4 cup mascarpone

1/4 cup whole milk

1 large sweet potato (peeled and sliced really thin with a mandolin

1 large fennel bulb (cored, and sliced thin)

1/4 cup fresh grated Pecorino cheese

1 tablespoons fresh thyme leaves (or oregano)

salt and pepper as needed

2 tablespoons butter, melted

Whisk together the eggs, mascarpone and milk together. Season with salt and set aside. Brush the bottom of your tart pan with butter. Arrange one-third of the sweet potato slices in a single layer on the base slightly overlapping the slices. Sprinkle a third of the fennel slices evenly. Season with salt, pepper and a third of the thyme. Pour a third of the egg mixture over the veggies. Sprinkle some of the Pecorino cheese. Repeat with 2 more layers ending by sprinkling all the remaining Pecorino on top.

Bake at 350F for 30 minutes until the center is set. Remove to rack and serve immediately.
 

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