Two-Potato Frittata
Garlic and red pepper semisoft cheese lends a tender, rich texture to this sweet potato and yukon gold potato frittata.
Ingredients
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2 small sweet potatoes, thinly sliced or chopped
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1 medium Yukon gold potato, chopped
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1 small red onion, cut into thin wedges or chopped
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2 tablespoons olive oil
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Salt
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8 eggs
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½ 5.2 ounce semisoft cheese with garlic and roasted pepper
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Fresh oregano (optional)
Directions
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Preheat oven to 450°F. In a 13x9x2-inch pan combine potatoes and red onion. Toss with olive oil and sprinkle with salt. Roast, uncovered, for 15 minutes.
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Meanwhile, in a medium bowl whisk together eggs, cheese, and a pinch of salt until combined. Reduce oven temperature to 400°F. Pour egg mixture over vegetables; return to oven. Bake for 7 to 9 minutes or until eggs are set.
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Invert frittata onto a large cutting board; cut in wedges. Flip wedges top side up and place on plates. If desired, top with oregano.