Prep time: 15 minutes
Cook time: 25 minutes
Servings: 4-6
Ingredients:
1 – 2 tbsp butter
Directions:
1. Chop your onion, garlic, red pepper, and sweet potato. Cut the sweet potato in half or quarter it, then slice thinly.
2. In a large skillet, saute the onion and garlic for about one minute, or until the onion starts to turn translucent.
3. Add the red pepper and sweet potato to the pan, and cook for a minute or two. Salt to taste. Reduce heat.
4. In a separate sauce pan, make a roux with the butter and flour.
5. Slowly mix your milk and grated parmesan into the roux to make a cheese sauce. Add rosemary and thyme to the sauce.
6. Cut two slices of bread into cubes, for about 1/2 cup total. Layer on top of the vegetables in your skillet.
7. Pour the cheese sauce on top your bread cube layer.
8. Beat your eggs in a separate bowl, and add the egg mixture to the skillet in an even layer.
9. Cover the skillet and cook on medium or medium-low for 15 – 20 minutes, until the eggs are cooked through.
Possible Variations:
Substitute breakfast sausage instead of bread cubes
~or~
Layer your ingredients in an oven safe dish and bake for 20 minutes on 375 degrees for a casserole instead of a frittata
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