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Leek & Sweet Potato Frittata
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8 eggs
½ cup water
3 tbsps. chopped fresh parsley
1 dried oregano
freshly ground pepper, to taste
cooking spray
1½ cups thinly sliced leeks(white part only)
1 cup diced peeled sweet potato
1/3 cup chopped proscuitto
2 tbsps. shredded fontina cheese
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Whisk eggs, water, parsley and oregano; season with pepper. Set aside.
Spray a 10-in. non-stick skillet with cooking spray. Heat skillet over medium heat.
Saute leeks, sweet potato and prosciutto for about 5 mins or until vegetables are cooked.
Pour in egg mixture. As mixture sets at the edges, with spatula, gently lift cooked portions to allow uncooked eggs to flow underneath. Cook until bottom is set and top is almost set.
Sprinkle with cheese.
Cover skillet with a lid and cook another min.
Loosen edges and slide frittata onto a warm plate.
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