Sweet Potato, Leek and Cheese Frittata
with mixed greens / herb vinaigrette

Name: Sweet Potato, Leek and Cheese Frittata
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Leeks, white part thinly sliced; 1 lb Potatoes, sweet, chopped into small cubes; 8 Eggs; 1/2 cup Cheese, pre-shredded (any type); 1/2 tsp Salt; 1/4 tsp Black pepper; 1 Tbsp Oil, cooking; 1/4 cup Yogurt, plain or sour cream (opt); 2 Tbsp Cilantro, chopped; 1 Tbsp Vinegar, balsamic; 2 tsp Honey; 2 tsp Mustard, Dijon; 2 tsp Mayonnaise (op); 4 Tbsp Oil, olive; 2 Tomatoes, roma, diced; 1 Cucumbers, medium, diced; 5 oz Mixed greens, any type

Active: 25 min Total: 40 min

Original GF Paleo Vegetarian

Load this simple frittata with a combination of sweet and savory flavors from sweet potatoes, leeks and shredded cheese. On the side, a mixed greens salad gets tossed in creamy herb vinaigrette.

Ingredients

Metric

Servings:

Sweet Potato, Leek and Cheese Frittata:

Leeks - 1 , white part thinly sliced
Potatoes, sweet - 1 lb , chopped into small cubes
Eggs - 8
Cheese, pre-shredded (any type) - 1/2 cup
Salt - 1/2 tsp
Black pepper - 1/4 tsp
Oil, cooking - 1 Tbsp
Yogurt, plain or sour cream (opt) - 1/4 cup

Mixed Greens Salad with Herb Vinaigrette:

Cilantro - 2 Tbsp , chopped
Vinegar, balsamic - 1 Tbsp
Honey - 2 tsp
Mustard, Dijon - 2 tsp
Mayonnaise (op) - 2 tsp
Oil, olive - 4 Tbsp
Tomatoes, roma - 2 , diced
Cucumbers, medium - 1 , diced
Mixed greens, any type - 5 oz

Prep

Leeks / Sweet potatoes - Prep as directed and combine. Note: The smaller you chop the potatoes, the faster they will cook. (Can be done up to 3 days ahead)
Make vinaigrette - Blend cilantro, vinegar, honey, mustard, mayonnaise and olive oil using an immersion or standing blender. This will yield a creamy vinaigrette. If you prefer, you can also chop cilantro and combine all ingredients by hand. (Can be done up to 3 days ahead)
Eggs - Whisk eggs and fold in cheese, salt and black pepper.
Tomatoes / Cucumbers - Prep as directed.

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Make

Heat oven to 400F / 204C degrees.
Heat a 9” to 10” (22.5 cm to 25 cm) skillet over medium-high heat. Add cooking oil and then leeks and potato to heated oil. Saute until potatoes are golden brown and tender, ~6 minutes. (If potatoes are cooking slowly, you can speed the process up by adding a splash of water and covering the pot to steam them; pour off any excess water before proceeding.)
Pour egg mixture over top and stir until all ingredients are evenly distributed. Transfer to the oven and bake until the center is set, 20 to 25 minutes.
Just before serving, toss greens with tomatoes and cucumbers. Pour dressing over top or serve on the side.
Slice frittata and serve with yogurt or sour cream on top (if you’d like). Enjoy salad on the side!

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