Yammy Veggie Frittata *VG*January 31, 2011 at 12:00 AM | Posted in Breakfast, Recipes | 3 Comments
Are yams and sweet potatoes essentially the same thing?! This was a question I had for quite a while until I decided to finally research it. 😛
Mmmm these are Yams…
The difference goes beyond the skin and flesh color to be exact. There is a simple and concise explanation right here. I’m sure it does a better job explaining than I can hehe.
I never really knew the difference between these two beautiful vegetables because in the Korean market, you typically only find the yam variety. Sometimes, you’ll see sweet potatoes that are PURPLE!!! They are quite interesting and sweet; perhaps sometime I’ll show you what they look like.
So why am I going in depth about yams and sweet ‘taters? Well…because when life throws you yams, make “Yammy Veggie Frittata”!!! ^.~*v
This is a simple recipe that I really enjoyed making with what I had in the fridge. We always have yams in the pantry. I think most Korean families do as a matter of fact.
This breakfast dish is perfectly savory and sweet, and you can adjust it to your own taste of course.
Yammy Veggie Frittata *VG*
1 medium yam
1/2 C soymilk
1/4 tsp dry mustard (or regular mustard)
1/2 TBSP Nutritional yeast
1 TBSP buckwheat flour (or any flour)
1 C Brussel sprouts chopped
1/4 C green onions chopped
1/3 C chopped pecans
Cheese as desired
First, get a medium yam and after it’s thoroughly washed and scrubbed, cut it into 1/4 inch slices. Preheat the oven to 400 F. In the meanwhile, lay the yam slices down along with the chopped brussel sprouts in a PAMmed pie pan. Put it in the oven for approximately 15 minutes. Next, grab a medium bowl (not small, I spilled everywhere) and mix the eggs, milk, salt, pepper, mustard, nutritional yeast, pecans, and flour. After the 15 min. take out the pan and distribute the egg mixture all over the veggies. Bake it for 10 minutes more. Afterwards, take the pan out and sprinkle the cheese and bake until the top is slightly browned. Plate, and enjoy!!
I know it seems like a lot of taking in and out during the process, but I assure you it’s not complicated at all. It will go extra fast if you prepare the veggies the night before. And instead, you can even use mushrooms, or anything else if you don’t fancy brussel sprouts.
If you like some kind of meat in your frittata, I’m sure you can substitute the pecans with sausage.
I really liked the addition of nutritional yeast because it gives it a slight cheese flavor with a nutritive twist.
It is researched and known to have the essential vitamin B12. It is an important component to our arteries’ health and red blood cells. Instead of taking vitamins, this would be a great way of getting the most we can from natural foods, in my opinion.
By the way, this recipe make a whole 9″ pan and would serve about 6 people. 😀