Sweet Potato Frittata
Gluten free, Nut free
- 1 lb. potatoes, peeled, sliced into 1/4 in. thick rounds
- 1 lb. sweet potato, sliced into 1/4 in. thick rounds
- Olive oil spray
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 leek, white part only, sliced
- 1 garlic clove, crushed
- 1/2 cup cream or milk
- 6 eggs, lightly whisked
- Salt and ground black pepper (optional)
- 1/4 cup finely grated parmesan
Preheat oven to 350°F. Line two baking trays with parchment paper. Place sliced potatoes and sweet potatoes on prepared baking trays. Spray lightly with olive oil and bake for 15 minutes until tender.
Melt butter and oil in a large, heavy-based frying pan over medium-high. Add leeks and cook, stirring often, for 10 minutes or until the leeks are soft and golden. Add garlic and cook for another minute.
Spread leek mixture evenly over base of frying pan. Arrange potato slices in a layer and top with a layer of sweet potato.
Whisk the cream or milk and eggs together, then season with salt and pepper (if using). Pour egg mixture evenly over the vegetables and cook over low heat for 10-15 minutes or until egg mixture is almost set.
Preheat grill on medium. Sprinkle frittata with parmesan and cook under grill for 5 minutes or until the top is golden and the frittata is set. Set aside for 5 minutes.
To serve immediately, cut into wedges and serve with a green salad and crusty bread.
To serve later (for lunchboxes or reheats), loosen edges with a knife, invert a plate over the frittata and turn upside down so the frittata is leek-side up on the plate. Allow to cool then slice into lunchbox-friendly sized wedges.
- If your kids are wary of leeks, turn the frittata over to the potato side or substitute the leeks with onion.
- For lunchboxes, wrap in plastic film and place next to a frozen drink or a freezer pack.