Miso Glazed Sweet Potato Frittata
Posted on October 16, 2014 by Amy Krasner
This past weekend I had the pleasure of partnering with two San Diego food babes for a wellness event. The Three Green Girls (myself, Torie, and Taylor) put on an event at Green Acre Restaurant. The day started off with a workout and then we served a delicious brunch presented by Chef Taylor Berk. After brunch, Torie from SkinnyFatKids and myself, taught our guests some of our favorite nutrition tips for weight loss, boosting the immune system, and decreasing sugar cravings.
Let’s just say, it was a big hit! We had such a great time putting on the event and are definitely looking forward to hosting more events in the near future.
I will be sharing more about the event in a post later this week, but for now… I wanted to share one of the recipes that we served for brunch. The recipe is for a Miso Glazed Sweet Potato Frittata. Say what?! Yes, it was delicious. This recipe was created by Chef Taylor Berk. You can find more of her recipes on her amazing website.
Here you go!!
There are several components to this recipe. Make sure to read it through all the way so that you can save some time by doing a few of the steps at the same time.
Miso Sweet Potato
- 1 large sweet potato, diced
- 2 garlic cloves, finely chopped or grated on a microplane
- 2 Tablespoons miso paste
- 2 teaspoons coconut nectar
- 2 teaspoons rice wine vinegar
- 1-2 teaspoons crushed red pepper flakes (if you like spice)
- 2 Tablespoons olive oil
- Preheat oven to 400F degrees
- Combine with miso, fresh garlic, coconut nectar, rice wine vinegar, crushed red pepper, and olive oil.
- Mix in the sweet potatoes with the miso glaze and toss until evenly coated.
- Spread out on a parchment lined baking tray and bake for 20-30 minutes (or until they are fork tender)
- Let cool completely
While the sweet potatoes are doing their magic in the oven, start to caramelize the onions
- 1 Tablespoon coconut oil
- 1 medium yellow onion, diced
- 1 teaspoon sea salt
- Melt coconut oil in a medium skillet.
- Add the onions and cook on low heat for about 20 minutes or until onions are caramelized. Only stir a few times- don’t stir too much. Add salt at the end.
- 2 green onions, sliced on a bias (will add to Frittata)
- 8 eggs pasture raised eggs
- 3 Tablespoons unsweetened almond milk
1. Whisk eggs and unsweetened almond milk until well combined
To Make Frittata (the final step… I promise it’s worth it!!)
- Melt 1 Tablespoon of coconut oil in a oven-safe skillet (I used a large cast-iron)
- Add miso sweet potatoes and caramelized onions-‐ heat until warm
- Whisk salt & pepper into eggs mixture
- Pour eggs into skillet, top with half of the green onion
- Cook over a medium-high heat on teh stove until the outside is firm and the middle “jiggles” like jello.
- Place the skillet in the oven. Turn the oven onto ‘Broil’ form 2-4 minutes. Check at 2 minutes. It should puff up and get light golden brown. Make sure it doesn’t burn.
- Serve warm, or at room temp, or cool and store for later.
- Garnish with fresh arugula tossed with lemon, olive oil, salt and cracked pepper
If you couldn’t make it to this event, stay tuned because we already have our next event in the works. Just in time for the holidays!