The First in a Series of Skillet Sensations

8 Jun

Monday night brought another quarter of semi-hellacious NP school to a close, which I am seriously thankful for. Life has left me with a battery life WELL under 20% recently… time to head into the kitchen to recharge. My next few posts will feature some one-dish wonders that you can whip up even if you’ve already mentally checked out.

There’s nothing like some mindless cooking to put some space between me and the whatever’s stressing me out, so for my first trick, I turn to an old favorite: the frittata. These guys are a great tool to have at your disposal- you can put almost anything in them and they’re done in ~30 minutes start to finish. I particularly like to make these on the last day before a grocery shop, just to use up whatever bits of this and that are left in my fridge.

I struggle with the photography portion of this blog even under the best of circumstances, so you can imagine the poor quality of my shots right after a tough final… I’m just gonna need y’all to use your imagination on this one.

And giggle at this, which is what comes up when one googles “funny frittata:”

The internet has no chill.

Sweet Potato, Mushroom, and Leek Frittata

Ingredients

  • 1/2 lb sweet potato, cubed

  • 1/2 leek (or onions/scallions/whatever you’ve got)

  • 6 oz mushrooms of your choice

  • 6 eggs, whipped

  • 1/4 tsp salt

  • 2 TBS ginger

  • 1 TBS coriander
  • 1-2 TBS olive oil
  • cilantro for garnish (optional)

Assembly

1.Preheat oven to 400F. Heat the oil in a small (~8 inch) ovensafe  pan over med-high heat. Throw in the spices, leeks and sweet potato. Cook until sweet potatoes are almost tender (~5 minutes), then add mushrooms. Keep cooking until sweet potatoes are tender and mushrooms are juicy. Remove from heat.

2. Beat eggs in a medium bowl until light and fluffy. Pour into pan–it’s okay if everything isn’t 100% submerged (and if you feel like there isn’t enough egg, go right ahead and whip another one up to add). Cook in oven for 20-25 minutes, or until center is set. Garnish with cilantro and enjoy.

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