Farm Fresh Frittata

February 16, 2017

Sweet potatoes and arugula bring great flavor to this easy-to-make frittata. Serve with salad for a delicious lunch.

Ingredients

1/4 cupolive oil

8farm fresh eggs

1 teaspoonsalt

1/2 teaspoonblack pepper

1/2 cupchopped leeks or spring onions

1/2 cuppeeled, diced sweet potatoes

1-2 cupsfresh arugula or spinach leaves

1 cup (4-ounces)grated or crumbled cheese (cheddar, gruyere or goat cheese)

Preparation

1. Preheat oven to 400.

2. Heat 2 tablespoons oil in a 10-12″ nonstick, oven safe skillet over medium-high. Whisk eggs with remaining oil, salt and pepper, set aside. Saute greens, chopped leek or spring onions and arugula, spinach or greens until tender. Add egg mixture and cook 5-6 minutes or until edges begin to pull away from the sides of the pan. Sprinkle with cheese and bake in oven 8-10 minutes or until set (or turn heat down, cover with lid and bake 8 minutes). Remove from heat, slice and serve. May be cooled and refrigerated for up to a day and served cold, room temp or warm.