Sweet Potato Frittata Recipe with Audio Podcast Version

Cooking is how my husband, Khashayar, unwinds — and since his work has been ultra busy lately — in his spare time, he’s cooked up a storm. It’s as great for my tummy as it is for allowing me time to write my novels (more about them).

Lucky me, he’s as interested in coming up with plates as healthy and tasty as they are appealing. It’s always best to read an entire recipe to the end before setting out to shop for ingredients and cook. Here’s his latest recipe.…

Sweet Potato Veg Frittata by Khashayar Parsi

Step 1

Combine…

• Sweet potato, 1 large, shredded
• Parsnip, 1 medium, shredded
• Onion, 1 medium, diced small
• Mushroom, 1/2 pound, diced small
• Eggs, large, 4

Seasonings to Taste…

• Salt
• Black pepper
• Red pepper
• Turmeric

Step 2

Mix in…

• Cheddar cheese, extra sharp, 3 ounces, shredded
• Tahini 1/2 cup

Step 3a + Step 3b

Add…

• Olive oil, 2 tablespoons

…to a non-stick 12-13” sauté pan. Cook on medium heat for about 45 minutes, until browned. Flip half-cooked frittata onto a plate.

While the frittata is cooking, roast…

• Zucchinis, 6 medium, sliced into thin medallions
• Rubbed with olive oil and seasoned to taste

…on parchment paper in a 350 degree oven, until the zucchinis are browned, which will take roughly half an hour.

Step 4

Add the remaining…

• Olive oil, 2 tablespoons

…to the pan, and sauté the other side of the frittata for 30 minutes, until browned.

Step 5

• Greek yogurt and shallots…

Transfer the cooked frittata to a platter. Decorate with spirals of zucchini, dollops of Greek yogurt mixed with shallots, and sprinkles of dill.

Serves 4 to 6 people. Pairs great with a salad like this one of beets and greens…

Hungry for more of Khashayar’s healthy veggie recipes? H-E-R-E and H-E-R-E and H-E-R-E and H-E-R-E and H-E-R-E are some, and for even more, type KHASHAYAR into the search bar on this site.

What’s your favorite vegetable?