Leek and Sweet Potato Frittata

6
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"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."

Original recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

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