Leek and Sweet Potato Frittata

This is such a delectable dish for a brunch - so tasty!!

• Ready In: 8 mins
• Serves: 4

Ingredients

• 8  eggs
• 1⁄2 cup water
• 3  tablespoons  chopped fresh parsley
• 1  teaspoon dried oregano
•  fresh ground pepper
•  cooking spray
• 1 1⁄2 cups  thinly sliced leeks (white parts only)
• 1  cup  diced peeled sweet potato
• 1⁄3 cup  chopped prosciutto
• 2  tablespoons  shredded Fontina cheese

Directions

1. Whisk eggs with water, parsley and oregano; season with pepper. Set aside.
2. Spray a 10-inch nonstick skillet with cooking spray. Heat skillet over medium heat. Sauté leeks, sweet potato and prosciutto for about 5 minutes or until vegetables are cooked. Pour in egg mixture. As the mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath.
3. Cook until bottom is set and top is almost set. Sprinkle with cheese. Place under a preheated broiler for 1-2 minutes to melt cheese or cover skillet with a lid and cook another minute,.
4. Loosen edges and slide fritatta onto a warm plate.
5. To ovenproof handle, wrap with a double thickness of aluminum foil.
6. FOOD HANDLING TIPS: Go ahead Freeze your eggs! Eggs (blended) can be kept in the freezer in an airtight container for up to 4 months. Here are simple tips to help you freeze your eggs properly. In the case of Whole Eggs, beat lightly before freezing. To freeze yolks, beat in either 1/8 teaspoons salt or 1 1/2 tsp . sugar or corn syrup per 1/4 cup egg yolks (about 4 yolks). For egg whites, you can freeze them as they are. For faster thawing and easier measuring, you can freeze eggs (after having followed the proper tips listed above) in an ice cube tray and then transfer them to a freezer container. It is important to note that although eggs can be frozen, they should not be frozen in their shell.