Pashtida

If you haven’t had a Pashtida its best described as a cross between a frittata and a quiche! Filled with eggs, creamy sweet potatoes, vibrant green broccoli, and plenty of cheese this dish makes for a great dinner or lunch with a side salad, or turn left overs into breakfast sandwiches with the addition of an english muffin.

Photo from: https://www.ronniefein.com/recipes/pashtida

Yield: 5 servings

 Ingredients:

  • 10 eggs

  • 1 cup milk

  • 2 tbsp oil

  • 2 sweet potatoes, cubed

  • 1 small head broccoli cut into small florets

  • 1/4 cup chopped dill

  • 1 1/4 cup shredded cheese

  • 1/3 cup feta cheese (optional)

  • 1/3 cup whole wheat flour

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 1/4 tsp black pepper

Equipment:

  • 9x 13 high walled baking dish

  • Measuring cups and spoons

  • A large bowl

  • Small bowl

  • 1 baking tray

  • Parchment paper/foil

  • Spatula/spoon

  • Whisk

  • Strainer

Directions:

  1. Pre-heat oven to 375 F and line or grease a baking sheet.

  2. Chop the sweet potato into small bite sized cubes. Place them onto the baking tray and toss them with 2 tbsp of oil and a sprinkle of salt. Place them into the oven to roast for 15-20 minutes until a fork goes in easily.

  3. Cut your broccoli into very small florets. To prevent food waste you can use the stalk too! Just peel the hard outer layer and then chop up the main stem, set aside.

  4. Then chop your dill into very fine pieces and set aside.

  5. In a large bowl crack 10 eggs and whisk until the egg yolks are all cracked. Add in the milk and dill, mix.

  6. Add the 1/3 cup flour, salt, pepper and baking powder into to a small bowl. Remove 1/2 cup of the egg mixture and slowly pour it into the bowl with flour and quickly whisk until combined. Then add it into the large bowl. ** If the mixture is clumpy and not coming together, pour it through the strainer before adding it to the large bowl.

  7. Onto the bottom of your 9x13 pan add the broccoli, cooked sweet potatoes, and half your cheese. Pour the egg mixture on top. Sprinkle the remaining cheese over the pashtida.

  8. Bake for 40-45 minutes until the mixture is fluffy and no longer wet