Food & Drink Fall Frittata 12 eggs ½ cup half-and-half cream 1 cup Parmesan cheese (divided in two) 2 teaspoons olive oil 3 cloves garlic, minced 1 cup cubed sweet potato (peeled) 1 cup diced sweet onion ½ pound ground turkey 1 cup frozen baby peas 1 tablespoon finely chopped fresh thyme 1 tablespoon finely chopped fresh sage ½ cup mozzarella (if desired) Preheat the oven to 425 degrees Fahrenheit for the traditional stovetop method, or 350 degrees for the baked method. Crack the eggs into a medium mixing bowl. Add cream. Whisk just until the egg yolks and whites are blended. Whisk in half the cheese. Set aside. In a 12-inch, non-stick or cast-iron skillet, warm the olive oil over medium heat until shimmering. Add garlic and sauté until aromatic. Add sweet potato and onion. Sauté for 10 minutes until sweet potato begins to soften. Add turkey. Add peas. Add fresh herbs. Sauté until turkey is browned and cooked. Pour in the egg mixture. Set in the oven. Bake for 20 to 25 minutes (keep an eye on it), until the eggs are puffed and appear cooked and the centre of the frittata jiggles. Sprinkle with the other half of the parmesan and mozzarella. Bake for another three minutes until cheese melts. Remove the pan from the oven and place it on a cooling rack to cool. Slice with a sharp knife. Serve hot or at room temperature with a salad, or even stuffing! CSANews | FALL 2020 | 61
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