Leek and Sweet Potato Frittata
Here’s a really easy brunch or dinner idea. This simple oven-baked frittata is loaded with soft sweet potato, thinly sliced leeks, and fontina cheese. Ready to serve in just 15 minutes!
- Serves:
- 4
- Prep Time:
- 5 min
- Cook Time:
- 15 min
Ingredients
Nutrition Facts
- Calories
- 244
- Fat
- 14 g
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Carbohydrate
- 14 g
- Fibre
- 2 g
- Sugars
- 3 g
- Protein
- 19 g
- Sodium
- 566 mg
- Cholesterol
- 0 mg
- 8 eggs
- ½ cup ( 125 mL ) water
- 3 tbsp ( 45 mL ) chopped fresh parsley
- 1 tsp ( 5 mL ) dried oregano
- 1/8 tsp ( 0.5 mL ) pepper
- 1 1/2 cups ( 375 mL ) thinly sliced leeks (white part only)
- 1 cup ( 250 mL ) peeled diced sweet potato
- ⅓ cup ( 75 mL ) chopped prosciutto
- 2 tbsp ( 30 mL ) shredded fontina cheese
Instructions
-
Whisk eggs, water, parsley, oregano and pepper. Set aside.
-
Spray 10-inch (25 cm) non-stick skillet with cooking spray. Heat skillet over medium heat. Sauté sweet potato about 10 minutes or until softened. Add leeks and prosciutto; continue to saute until vegetables are cooked, about 5 minutes.
-
Pour in egg mixture. As mixture sets at edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set. Sprinkle cheese over top.
-
Place under preheated broiler for 1 to 2 minutes to melt cheese or cover skillet with lid and cook for another minute. Loosen edges and slide frittata onto plate.
Notes
To ovenproof handle of skillet, wrap with double thickness of aluminium foil.