Recipes

Leek and Sweet Potato Frittata

Frittatas are a great way to pack in a ton of veggies into a quick dinner. This version pairs sweet potatoes and leeks, two complementary vegetables that add depth and texture. Eggs bind the ingredients while fontina cheese melts on top, creating a satisfying one-pan meal that comes together quickly.
Serves 4
Prep Time 5 min
Cook Time 15 min
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Ingredients

  • 8 eggs
  • ½ cup (125 mL) water
  • 3 tbsp (45 mL) chopped fresh parsley
  • 1 tsp (5 mL) dried oregano
  • ⅛ tsp (0.5 mL) pepper
  • 1 ½ 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

  • Step 1

    Whisk eggs, water, parsley, oregano and pepper. Set aside.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

Paperclip IconTips

To ovenproof handle of skillet, wrap with double thickness of aluminium foil.

Nutrition Facts

Per serving
Calories244
Fat14 g
Saturated Fat4 g
Trans Fat0 g
Carbohydrate14 g
Fibre2 g
Sugars3 g
Protein19 g
Sodium566 mg

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