Recipe by Miraklegirl
From the Canadian Egg Council. This is a fabulous brunch idea.
Top Review by Felix4067
Where to begin? First, there is no mention of what size skillet, nor is there any mention of any oil or butter when you saute to vegetables. Turns out you need about 3 tablespoons oil (I used olive oil) in order to prevent them from sticking and burning. I also microwaved the sweet potato for six minutes to partially cook it, and it still wasn't enough. By the time the potato was approaching tender, the leeks were a mushy, burned mess. Then, the herbs, even after being well whisked into the eggs, all floated to the outer edge of the pan during cooking, leaving about a three-inch ring of herbs on top and no flavour throughout the dish. The only thing I completely changed was to use cheddar cheese (and I used about 1/2 cup, as 2 tablespoons was not nearly enough to even lightly cover the surface) because I couldn't afford fontina, and I can't tell you how glad I am I didn't waste the money on it. Total time ended up being closer to 40 minutes (15 prep, a little over 30 cooking). The only reason this got more than one star is because, after all that, my mother thought it tasted good.
- 8 eggs
- 1⁄2 cup water
- 3 tablespoons chopped fresh parsley
- 1 teaspoon oregano
- fresh ground pepper, to taste
- 1 1⁄2 cups thinly sliced leeks (white part only)
- 1 cup diced peeled sweet potato
- 2 tablespoons Fontina cheese
Directions See How It's Made
- Whisk eggs with water, parsley and oregano; season with pepper and set aside Heat skillet over medium heat and saute leeks, potato for about 5 minutes.
- Pour in egg mixture.
- As it sets, gently lift cooked portion with a spatula to allow uncooked egg to flow underneath Cook until bottom is set and top is almost set.
- Sprinkle with cheese and cover skillet with a lid or place for about another minute to melt cheese.