Sweet potato and egg bake
This is the time of year
when our chickens are churning out ten eggs a day, which means eggs have
to fit into our lunches and dinners, as well as breakfast. Kayla
brought me a recipe for Frittata of Sweet Potatoes, Swiss Chard,
Peppers, and Onions, and that seemed pretty good...except this isn't the
time of year for peppers, our Swiss chard bit the dust over the winter,
I don't like separating eggs and only using part of them, and
everything is better with a little parmesan and bacon. So I came
up with the recipe below, which Mark told me to make again --- it's
definitely a keeper!
The ingredients:
- 10 eggs
- 1 large onion (or multiple small onions. If your onions have sprouted, just cut up the green part and put it in too!)
- 1 extra large sweet potato (or multiple small ones)
- 1 pint of strained kefir
- Salt and pepper
- A bit of oil
- 6 slices of cooked bacon
- 0.25 cups parmesan cheese
Start a few hours early by throwing the sweet potato in the oven to bake
until it's soft. At the same time, cook the bacon by spreading it out
on a cookie sheet (with sides) and putting the tray on the bottom shelf of
your oven, flipping the bacon once, and removing the slices just as they begin to
turn brown. Let the potato cool until it's easy to peel off the skin,
then mash it up and line the bottom of a 9"X12" casserole dish.
Meanwhile, chop the onion
into small pieces and saute it in a bit of oil until the pieces are
soft. Add the onions, salt, pepper, and bacon (broken into small
pieces) to the top of the sweet potato. Spread the strained kefir
on top of the vegetables.
Use a mixer to blend the
eggs until they're fluffy, then pour them on top of the kefir.
Bake in a 350 degree oven until the eggs are fully cooked and the top is
lightly browned, then sprinkle parmesan cheese over the surface and
cook a few more minutes.
Serve with dandelion
greens that have been sauteed in balsamic vinegar and oil, and you have a
delicious, nearly homegrown dinner for six. Enjoy!
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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.
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I'm going to try this tonight. Although I don't have any Sweet Potatoes....I do have Butternut Squash...:o)
I would like to know why Dandelions are hard to clean?
Mom --- Thanks for coming over --- we had fun!
Edith --- Butternut squash should be a good substitute, although it might be a bit watery. Dandelions are hard to wash because they grow right on the ground, unmulched of course.
It's in the oven. I drained the Squash really well. This was some I had canned. This year I think a baked Squash will be better.
I took a couple of hours this afternoon gathering Dandelions. I figured that's what was meant by "tricky" but wasn't sure. I clean mine in the field so it's much easier when I get them home. I also picked some Yellow Dock to go with it.
Thank you for all the great recipe ideas.