The Bakehouse Brunch: Sweet Potato Frittata + Butter Lettuce Salad
Hello friends! Welcome back to the Bakehouse!
Ooooh boy we’re talking about Brunch.
It seems only fitting to make the meal of my dreams in the kitchen of my dreams. Brunch is that magical space that exists in our weekend, when coffee extends well into the afternoon, cocktails creep into our late mornings; where sweet and savory meld onto our plates and we find ourselves lingering around the kitchen late into the day. We’re celebrating those lazy decadent days in this 4-part Bakehouse Series with KitchenAid.
Today we’re making a salty, savory, packed with flavor frittata and super fresh salad. A perfect balance of hearty and light to anchor our Brunch meal.
It’s been an absolute dream and honor to partner with KitchenAid to bring together my dream kitchen + studio space and share it with you. They make amazing products because they care about people’s lives in the kitchen. This, their Multi-Door Freestanding Refrigerator is like having a luxury cruise ship in my kitchen. It has temperature-controlled drawers to keep produce, meats, cheeses, and more at the right temperature to optimize freshness, a special compartment just for herbs, beautiful lighting (a refrigerator with beautiful lighting!!) and the Preserva® Food Care System, which actually works to keep the food in my refrigerator fresher longer… and it really works well!
I say all of their products have elevated my joy in the kitchen AND I get to share that with you!
At the end of our 4-part series, KitchenAid is giving away a KITCHEN!
In the meantime, we’re giving away the two awesome KitchenAid® small appliances I used to create the frittata and salad recipes: KitchenAid® 11-cup Food Processor with ExactSlice™ System and the KitchenAid® 3.5 cup Food Chopper. Two of my kitchen favorites.
At the end of our 4-part series, KitchenAid is giving away a full suite of KitchenAid® major appliances!
It’s epic, and you can enter by participating in all 3 of the small appliance giveaways I’m hosting.
Here are the details for the first one: We’re giving away the two awesome KitchenAid® small appliances I used to create the frittata and salad recipes: the KitchenAid® 11-cup Food Processor with ExactSlice™ System and the KitchenAid® 3.5 cup Food Chopper. To enter this giveaway, share a photo on Instagram that shows your favorite way to incorporate eggs into your Brunch menu using #MadeWithKitchenAid and #JtBBakehouse. Don’t forget to tag @KitchenAidUSA and @joythebaker! The winner will get to add these essential tools to their kitchen to help them continue to be inspired by KitchenAid every day.
It’s the time of year when we start to think about things like turning on the oven, slicing a potato for something other than French fries, putting delicious food (other than fresh berries) into pie dishes, into the oven and onto our plates.
The weather is turning, and for me, the first indications are these: amount of anti-frizz gunk I need to put in my hair, and what my belly is craving. Right now my belly is craving sweet potatoes.
We’re dipping our toes into Autumn with fresh flavors.
Here’s what we’ll need for our Bakehouse Frittata, but it’s flexible as any good frittata should be. Part planned, part refrigerator experimentation.
Sweet Potatoes // Alternately, if you’d like to use an Idaho or Russet potato, go for it. Just choose something starchy. You’re also welcome to use a thawed piece of puff pastry if you’re feeling extra indulgent.
Onions // And why not add a little chopped garlic too?
Kale // Alternately, you can use chopped chard or spinach. Whatever you have. Whatever you feel.
Browned Crumbled Italian Sausage // Go as spicy as you’d like.
Goat cheese // I love how it browns in the oven but feel free to use Gruyere or Parmesan or hey… even cheddar.
Make it your own. Just make it. Invite friends. Sit around the kitchen and enjoy!
The sweet potatoes are rinsed and peeled and run through (seriously one of my favorite kitchen gadgets) the KitchenAid® 11-cup Food Processor with the ExactSlice™ System. What’s so great it that it slices the sweet potatoes in a flash (literally in a flash) and the thickness of the potatoes can be adjusted to thick or thin. It’s fantastic. Scalloped potatoes are in my near future.
We’re going for super thin to layer as a crust.
Raw potato slices are perfect. They’ll cook along with the eggs in the oven!
Layered amply along the bottom and sides.
Crispy browned sausage is spooned over the layered potatoes.
Fresh sage. Finely chopped to top the sausage.
Sautéed kale and onions, well seasoned with salt and pepper to join the bunch.
Now let’s whip up these eggs! Lots of em.
And whole milk or half-and-half for added creaminess.
Seasoned with salt and pepper.
The mixture is whipped well to incorporate.
But before we forget… let’s get this goat cheese going!
Big chunks of fresh goat cheese dot the top of this frittata and become browned and caramelized in the oven.
Creamy egg mixture over the layers of potatoes, sausage, sage, kale, and goat cheese. All of that goodness in one pan. Yes!
Ready for the oven!
Baked to hot, bubbling, puffed, and browned. The sweet potatoes are tender and softened but hold their shape enough to contain the creamy eggs and sausage. This is hearty, savory with a hint of sweet, and super satisfying.
Crisp butter lettuce from the produce drawer and fresh herbs from the herb storage compartment for our salad!
It’s time to toss together this super fresh herby salad.
Herbs fresh from the herb drawer.
We’re using fresh basil and mint. Tarragon, too because I love the hint of licorice.
Fresh lemon juice to compliment and brighten the rough pesto.
I like to add shelled, salted pistachios. Walnuts would also be delicious.
I pulse the fresh herbs, lemon juice, and pistachios. Pistachio oil is drizzled in to emulsify. We’re creating a chunky pesto.
Butter lettuce leaves are roughly torn into a large bowl.
Add the herby dressing and toss to coat!
Portioned into bowls, garnished with extra citrus and we’re just about ready to dig in!
Frittata is cooled slightly, but still warm, full of sausage, sage and tender sweet potatoes.
I can’t wait to see your brunch creations!
- 2 medium sweet potatoes (orange flesh), peeled
- 2 mild Italian sausage links, casings removed
- 1/2 cup diced onion
- 1 heaping cup chopped kale
- 2 tablespoons chopped fresh sage
- 3/4 cup half and half
- 8 large eggs
- 1/2 teaspoon salt
- 1/2 teaspoon fresh cracked black pepper
- 1/2 cup crumbled goat cheese
- Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Lightly spray a 9-inch pie dish with nonstick cooking spray and set aside.
- Turn the ExactSlice™ lever to the thinnest setting. Run the sweet potatoes through the Food Processor shoot, creating very thin, round, sweet potato slices.
- Place sweet potato slices, overlapping and layered, across the bottom and sides of the greased baking dish. Layer 2 or 3 layers of sweet potato across the bottom and sides. Set aside.
- In a medium skillet over medium heat, cook the sausage, breaking up the sausage with a spoon as the sausage cooks. Cook until golden brown, crisp and cooked through, about 6 minutes. Remove from heat and layer atop the sliced sweet potatoes in the pan, leaving and sausage grease in the pan.
- Add onions to the pan of sausage grease and cook over medium heat. Cook until the onions are translucent and just beginning to brown, about 5 minutes. Add the kale and cook down for 4 minutes more. Add the onion and kale mixture atop the sausage in the pan.
- In a medium bowl whisk together half and half, eggs, salt and pepper. Whisk until very well combined.
- Crumble goat cheese over the frittata filling. Pour the egg mixture over the frittata filling.
- Place in the oven and bake until the eggs are puffed and just golden brown, about 25 to 30 minutes. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving warm or at room temperature.
- 1 head butter lettuce leaves
- handful of fresh basil leaves
- small handful of fresh mint
- small handful of fresh tarragon
- handful of fresh parsley
- juice of 1 lemon
- 1/4 cup shelled salted pistachios, plus more for garnish
- sea salt and fresh cracked black pepper
- 3 tablespoons pistachio oil (or olive oil)
- Tear lettuce leaves into a large mixing bowl. Set aside.
- Place herbs, lemon juice, nuts, and a good pinch of salt and pepper to the KitchenAid® 3.5 cup Food Chopper. Pulse to combine. Continue pulsing as you drizzle in the pistachio oil. Continue to pulse and emulsify the oil but keep the herbs rather coarse.
- Drizzle the dressing over the lettuce leaves and toss.
- Divide between bowls, sprinkle with pistachios, salt and pepper. Enjoy alongside quiche!