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    You are in: Home / Recipes / Leek and Sweet Potato Frittata Recipe
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    Leek and Sweet Potato Frittata

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    • on September 28, 2011

      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.

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    Nutritional Facts for Leek and Sweet Potato Frittata

    Serving Size: 1 (202 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 206.3
    Calories from Fat 96
    Total Fat 10.7 g
    Saturated Fat 3.8 g
    Cholesterol 375.9 mg
    Sodium 196.4 mg
    Total Carbohydrate 12.4 g
    Dietary Fiber 1.7 g
    Sugars 3.1 g
    Protein 14.5 g

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