Frittata with sweet potatoes, cheddar, brown butter and sage
(serves 6 to 8 guests generously)
(from Hugh Groman Catering - Berkeley)
10 large eggs
1/2 cup cream
4 T butter
1 pounds yams, large, sliced and roasted with olive oil, salt and pepper
1 large red onion, diced and caramelized
5 oz aged white cheddar, grated
2 Tablespoons grated parmesan cheese
1/4 bunch sage leaves
1 sprig rosemary
2 sprigs thyme
1/2 bunch chives, sliced into 1/2" batons
1 teaspoon kosher salt
1/4 teaspoon pepper
1. Day ahead: Crack eggs and mix with cream, oil, pepper, and cayenne. DO NOT ADD SALT UNTIL DAY OF.
Slice and roast yams with salt and pepper with olive oil in 375 degree oven until cooked through, about 25 minutes. Slice and carmelize onions. Grate cheddar. Wipe casserole with a small amount of olive oil. Layer first cheese, then potatoes, then onions. Brown butter in pan and add sage. Turn off heat to avoid burning sage. Spoon over onions.
2. Day of: Scatter chive batons over frittata. Add salt to egg mix and pour over all. Bake at 375 about 25 minutes, until center is set.