Sweet Potato, Gouda and Sage Frittata

  • Yield: 8 to 12 servings


1-- (8-ounce) sweet potato
1 1/2tablespoons butter
-- Kosher salt and pepper to taste
1teaspoon minced sage
2tablespoons olive oil
6ounces cremini mushrooms, cut into quarters
1/2cup chopped oninon
6-- eggs
1/2cup milk
4ounces Gouda cheese, cut into 1/2-inch cubes
1tablespoon chopped flat-leaf parsley
1teaspoon minced sage
1 to 2teaspoon olive oil
To Assemble:
1ounce baby greens for garnish
-- Olive oil
-- Lemon juice
-- Kosher salt and pepper to taste


  1. To prepare the frittata:  Peel the sweet potato and cut into 1/2-inch pieces.  This should yield 1 1/2 cups, or 6 ounces.  Heat the butter in an ovenproof 10-inch saute pan over medium-high heat until the butter is almost brown.  Add the sweet potato and season with salt and pepper.
  2. Cook for 5 to 7 minutes or until the sweet potato is almost tender, shaking the saute pan occasionally.  Stir in 1 teaspoon sage and cook for 1 minute longer, stirring constantly.  Remove to a bowl to cool.
  3. Wipe out the saute pan and add 2 tablespoons olive oil.  Heat over medium-high heat until the oil is hot and then add the mushrooms and onion.  Season with salt and pepper.  Cook for 10 minutes or until the mixture is softened and slightly brown.  Stirring occasionally.  Add to the sweet potato mixture.  Cool for 10 minutes.
  4. Preheat the oven to 350F.  Whisk the eggs in a bowl until blended and stir in the milk.  Season with salt and pepper.  Add the sweet potato mixture, cheese, parsley and 1 teaspoon sage and mix well.  Wipe out the saute pan and coat the bottom and side with 1 to 2 teaspoons olive oil. Pour the egg mixture into the prepared pan, making sure all the ingredients are evenly distributed.
  5. Cook over low heat for 5 to 6 minutes or until the edges begin to set.  Bake for 15 minutes or just until set in the center.  Remove from the oven and cool on a wire rack for 10 to 15 minutes.  Loosen the frittata by gently running a plastic spatula around the edge.  Place an inverted plate onto the top of the saute pan and quickly flip the frittata over onto the plate.  Repeat this process back onto another plate so that the frittata is now right side up and ready to be sliced.
  6. To assemble.  Cut four wedges from the frittata and reheat if needed.  Place one slice on each of four plates.  Toss the baby greens in a bowl with a few drops of olive oil and a few drops of lemon juice and season with salt and pepper.  Garnish each plate with some of the greens.  Serve immediately.


Recipe reprinted with permission from Chef Michael Saxer’s Cooking with a Private Chef, New Orleans to Newport(New Orleans, Louisiana, 2008).