1 small sweet potato (baked ahead of time & cooled)
1 tablespoon butter 1 tablespoon olive oil or coconut oil
3 shallots, thinly sliced (about a cup)
1 tablespoon fresh thyme (or any fresh herb) plus an extra pinch
Freshly ground black pepper
½ cup almond milk or regular milk
2 oz goat cheese, crumbled (about 1/3 cup)
Preheat the oven to 375F.
Slice the cooked sweet potato into rounds (about 12 slices).
Heat the butter and olive oil over medium heat in a 10” cast iron skillet. Sauté the shallots and the tablespoon of thyme for about 6 minutes or until soft and slightly browned. Season with salt and freshly ground pepper.
Beat the eggs and milk in a mixing bowl. Pour half of the egg mixture on top of the sautéed shallots and let set slightly. Layer the sweet potato rounds on top of the egg mixture. Pour on the remaining egg mixture. Dot the top with the goat cheese. Sprinkle with a little more salt and pepper and fresh herbs.
Let cook for about 5 minutes on the stovetop or just until set on the edges (it will still be very runny in the middle). Stick it in the oven for about 8 minutes; it should be just set throughout.
Recipe adapted from: http://www.goop.com/
Original recipe found at: http://www.goop.com/recipes/breakfast/potatocheese-fritatta