Leek and Sweet Potato Frittata
Recipe: #11935
January 21, 2014
Categories: Breakfast, Eggs, Leek, Sweet Potato/Yam, Brunch, Diabetic, Low Carbohydrate, Low Cholesterol, Low Fat, Vegetarian, Vegetarian Dinner, more
"This was originally posted at F.com by Miraklegirl, but as written it was absolutely useless. I completely revamped the ingredients, methods, and cooking time, and now it's something you can actually eat."
Ingredients
Nutritional
- Serving Size: 1 (168.8 g)
- Calories 256
- Total Fat - 16.9 g
- Saturated Fat - 4.7 g
- Cholesterol - 306.1 mg
- Sodium - 546.3 mg
- Total Carbohydrate - 6.5 g
- Dietary Fiber - 0.8 g
- Sugars - 1.3 g
- Protein - 19.1 g
- Calcium - 140.9 mg
- Iron - 2.1 mg
- Vitamin C - 2.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Poke holes in sweet potato with a fork; place on a plate and microwave for 6 minutes at full power, turning once halfway through. Peel and dice potato.
Step 2
Whisk together eggs, water and seasonings and set aside.
Step 3
Heat oil in a 12-inch nonstick skillet over medium heat; add leeks and potato and saute 5 minutes, or until tender.
Step 4
Whisk egg mixture again and pour into skillet.
Step 5
As egg mixture cooks, carefully lift edges to allow uncooked egg mixture to flow underneath.
Step 6
When bottom is completely cooked and top is almost set, sprinkled with cheese.
Step 7
Cover skillet and cook another 2-5 minutes, until cheese melts and top is completely set.
Tips
No special items needed.