I’m sure we all have those times when breakfast sounds really great for dinner for some reason, especially because it is pretty easy to whip up. It’s kind of weird at first to break the routine, but it really works. Honestly, I didn’t have some of the ingredients for the recipe I wanted to make, and didn’t feel like getting them, so I settled on this one because I did have them on hand. There’s always Plan B!
We call this Friquisha . . . (snazzy name right?) like a Frittata and a quiche in one, without the fattening pie dough like crust, but still with great flavor. Don’t get me wrong, I thoroughly enjoy a quiche every now and then, because it is just a perfect combo. This recipe is definitely a good compromise, especially for those of us who want something a little on the lighter side. This could also be a great brunch fair.
For this recipe I used one of my favorite baking dishes that I recently found. If you haven’t tried baking with silicone I think you should give it a try. Other than the funny smell it has during the first few bakings, it really works great and everything pops right out of the flexible mold. I usually bake the friquisha in a large round dish, but decided to try the muffin mold for lack of time. These are great for breakfast on the go because you can just pop one in your mouth!
Friquisha with Sweet Potato Crust
For the crust:
- 1 large sweet potato, or russet potato, shredded and drained of liquid
- 1/2 cup 2% sharp cheddar cheese
- 1 egg
- pinch of salt and pepper to taste
For the Filling:
- 9 eggs
- 1/4 cup non-fat Greek yogurt or non-fat half-n-half
- 1/4 cup fresh basil, chopped
- 1 cup 2% sharp cheddar cheese, shredded
- salt, pepper and Mrs.. dash to taste
- pinch of cayenne pepper (optional)
- 1/4 cup onion, diced
- 1/2 cup mushrooms, chopped
- 1 1/2 turkey sausage links, crumbled
- 8 asparagus spears, peeled and chopped (for this one I used zucchini)
To make crust: Pre heat the oven to 450 F. Combine shredded potatoes, cheese, egg, and seasoning. Press a thin layer into the bottom and sides of a 9 in silicon baking pie dish, or a 12-cup muffin tin. Bake for about 10 min. until set and crisp.
To make filling: Combine eggs, yogurt, basil, cheese and seasoning with whisk in a large bowl. Meanwhile, sauté sausage, onions and mushrooms over medium-high heat in a large sauté pan to caramelize and cook through. Add asparagus or zucchini until tender and golden.
Bake at 375 F for about 40-50 minutes for the large dish, and 20-25 minutes for the muffin tin until the tops are golden and the center is no longer too jiggly.
Serve with a crisp salad or a side of fresh fruit!
Do you or your family enjoy breakfast for dinner? What is your favorite?