The Walden Effect: Farming, simple living, permaculture, and invention.

Sweet potato and egg bake

Sweet potato and egg bake

This is the time of year when our chickens are churning out ten eggs a day, which means eggs have to fit into our lunches and dinners, as well as breakfast.  Kayla brought me a recipe for Frittata of Sweet Potatoes, Swiss Chard, Peppers, and Onions, and that seemed pretty good...except this isn't the time of year for peppers, our Swiss chard bit the dust over the winter, I don't like separating eggs and only using part of them, and everything is better with a little parmesan and bacon.  So I came up with the recipe below, which Mark told me to make again --- it's definitely a keeper!

Ingredients

The ingredients:

  • 10 eggs
  • 1 large onion (or multiple small onions.  If your onions have sprouted, just cut up the green part and put it in too!)
  • 1 extra large sweet potato (or multiple small ones)
  • 1 pint of strained kefir
  • Salt and pepper
  • A bit of oil
  • 6 slices of cooked bacon
  • 0.25 cups parmesan cheese

Start a few hours early by throwing the sweet potato in the oven to bake until it's soft.  At the same time, cook the bacon by spreading it out on a cookie sheet (with sides) and putting the tray on the bottom shelf of your oven, flipping the bacon once, and removing the slices just as they begin to turn brown.  Let the potato cool until it's easy to peel off the skin, then mash it up and line the bottom of a 9"X12" casserole dish.

Assemble a casserole

Meanwhile, chop the onion into small pieces and saute it in a bit of oil until the pieces are soft.  Add the onions, salt, pepper, and bacon (broken into small pieces) to the top of the sweet potato.  Spread the strained kefir on top of the vegetables.

Use a mixer to blend the eggs until they're fluffy, then pour them on top of the kefir.  Bake in a 350 degree oven until the eggs are fully cooked and the top is lightly browned, then sprinkle parmesan cheese over the surface and cook a few more minutes.

Homegrown spring meal

Serve with dandelion greens that have been sauteed in balsamic vinegar and oil, and you have a delicious, nearly homegrown dinner for six.  Enjoy!



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About us: Anna Hess and Mark Hamilton spent over a decade living self-sufficiently in the mountains of Virginia before moving north to start over from scratch in the foothills of Ohio. They've experimented with permaculture, no-till gardening, trailersteading, home-based microbusinesses and much more, writing about their adventures in both blogs and books.



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The fun part is getting the dandelions, tho it is tricky to wash them. Thanks for the fun and mouth-watering lunch, yesterday:)
Comment by adrianne Sun Mar 30 09:12:55 2014

I'm going to try this tonight. Although I don't have any Sweet Potatoes....I do have Butternut Squash...:o)

I would like to know why Dandelions are hard to clean?

Comment by Edith Sun Mar 30 13:20:22 2014

Mom --- Thanks for coming over --- we had fun!

Edith --- Butternut squash should be a good substitute, although it might be a bit watery. Dandelions are hard to wash because they grow right on the ground, unmulched of course.

Comment by anna Sun Mar 30 14:08:01 2014

It's in the oven. I drained the Squash really well. This was some I had canned. This year I think a baked Squash will be better.

I took a couple of hours this afternoon gathering Dandelions. I figured that's what was meant by "tricky" but wasn't sure. I clean mine in the field so it's much easier when I get them home. I also picked some Yellow Dock to go with it.

Thank you for all the great recipe ideas.

Comment by Edith Sun Mar 30 20:02:38 2014





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