Ingredients for Leek And Sweet Potato Frittata
- 6 large eggs
- 2 tablespoons water
- Fresh Parsley
- 1 teaspoon dried oregano
- Fresh Ground Pepper
- 2 medium leeks, thinly sliced
- Sweet Potato
- Fontina Cheese
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How to Make Leek And Sweet Potato Frittata
- Preheat your oven to 350°F (175°C).
- Dice 1 medium sweet potato into ½-inch cubes and toss with 1 tablespoon olive oil, salt, and pepper. Roast for 15-20 minutes, or until tender.
- While the sweet potato roasts, thinly slice 2 leeks and sauté in 1 tablespoon olive oil over medium heat for 5-7 minutes, until softened. Set aside.
- In a large bowl, whisk together 6 large eggs with 2 tablespoons of water, 1 tablespoon chopped fresh parsley, 1 teaspoon dried oregano, salt, and pepper to taste.
- Gently fold in the roasted sweet potato and sautéed leeks.
- Grease a 9-inch oven-safe skillet (cast iron works great!) with butter or oil.
- Pour the egg mixture into the skillet.
- Sprinkle ½ cup of shredded cheddar cheese (or your favorite cheese) over the top.
- Bake for 12-15 minutes, or until the frittata is set and the cheese is melted and bubbly.
- Let cool slightly before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
12g
Fat
19g
Carbs
4g
