Some of my favorite meals evolve from opening the refrigerator door and piecing together a recipe from what I have in my refrigerator.  This recipe is a perfect example of a “what’s in my refrigerator” frittata.  Susan had brought me a large serving of her pimento cheese (which is delicious on a ritz cracker with a glass of cabernet sauvignon).  I also happened to have a mountain of sweet potatoes on my kitchen island.  And since sweet potatoes go with anything, why not combine them with pimento cheese and eggs?

This frittata is easy to make in bulk and then freeze.  Simply wrap in some press and seal and stack in the freezer.  Pull them out and microwave them for a quick and easy breakfast or pair with a simple salad for a quick lunch.

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Sweet Potato and Pimento Cheese Frittata


  • Author: Christina
  • Total Time: 1 hour 15 minutes
  • Yield: 20 cupcake sized frittatas 1x

Description

Some of my favorite meals evolve from opening the refrigerator door and piecing together a recipe from what I have in my refrigerator.  This recipe is a perfect example of a “what’s in my refrigerator” frittata. 


Ingredients

Units Scale
  • 3 Tbs butter
  • 1/2 cup shallots, chopped
  • 2/3 cup leeks, chopped
  • 1 pound sweet potatoes, chopped
  • Salt and pepper to taste
  • 9 eggs
  • 1/4 cup heavy cream
  • 1/2 cup whole milk
  • 4 ounces mascarpone cheese
  • 1/2 cup pimento cheese
  • 1 tsp fresh parsley, chopped

Instructions

  1. Preheat oven to 325 F.  In a pot, melt the butter. Add the shallots and cover.  Cook for about five minutes covered.  Then uncover and add the leeks.  Cook for about 5-8 minutes until the shallots and leeks have softened.   Season with salt and pepper.  Add the sweet potatoes and cook until softened, about 10 minutes.
  2. In a separate bowl, whisk the eggs.  Add the heavy cream, milk, mascarpone cheese, pimento cheese, parsley. Stir to combine.  Season with salt and pepper.
  3. If making in muffin tin, line with muffin liners. Alternatively, you can use a Silpat muffin tin for this and skip the muffin liners.   Sprinkle the sweet potato mixture on the bottom of the lined muffin tin.  Pour egg and pimento mixture on top of the sweet potatoes.
  4. Bake for about 30 minutes or until lightly browned and eggs are set.  Note that the frittata will puff up in the oven but then fall back down after removed from the heat and cooled.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast
  • Cuisine: Italianish

Keywords: Breakfast, Italianish, Healthy

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