Sweet Potato Leek Frittata

First, let me start off by saying I had no hand in making this. My mother in law made this for us while we were visiting. We LOVE to be her guinea pigs and try her cooking. Second, I really enjoyed this frittata and therefore wanted to feature it for you guys. This frittata made a good vegetarian breakfast-but I think it would make a great dinner served with some crusty bread and a green salad. If you're looking for a fun way to use healthy sweet potatoes and an easy meal--try this frittata.

A few recipe notes: Don't get scared by the amount of eggs--three of us ate it two mornings in a row and we STILL have half the frittata left. The recipe is supposed to yield 6 servings....however, our portions were smaller and we served it with fruit and lemon bread. The original recipe calls for 4 garlic cloves, but we all thought that we would use less next time we made it. In addition, we're big cheese lovers, so my mother in law added extra cheddar on top (WONDERFUL!).

Leeks always make me think of spring.....so this may be your 'good-bye winter' meal.

 SWEET POTATO LEEK FRITTATA

Adapted from the Rachel Ray Show

• 3 Tbsp. extra virgin olive oil
• 2 large sweet potatoes, cut in half and thinly sliced
• 2 medium leeks, thinly sliced
• 2-4 cloves garlic, finely chopped or grated
• 12 extra-large eggs (large eggs should be fine)
• 1/3 cup milk or half-and-half  (fat free half & half would work well here)
• A splash of hot sauce (such as Tabasco brand)
• Salt and ground black pepper
• 1/2 cup shredded white sharp cheddar cheese (regular is fine too)
• 1/2 cup (a couple of handfuls) flat-leaf parsley leaves, chopped

Heat a 12-inch, nonstick, oven-safe skillet over medium-high heat. Add olive oil, sweet potatoes, leeks and garlic, and cook until the veggies are tender, 6-7 minutes.
 
Beat eggs together with milk or half-and-half, a splash of hot sauce, some salt and pepper. Pour the eggs in the skillet over the filling. Using a spatula, raise the cooked egg off the bottom of the pan, allowing more of the still-liquid eggs to settle on the bottom of the pan.

When the frittata has set, sprinkle the top with cheese and transfer to the oven. Cook for 10-12 minutes until top is deep golden brown. Remove and let stand 5 minutes.

Garnish with parsley, cut into wedges and serve.