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.
[gallery ids="1854,1851,1855,1850,1856,1852"]Ingredients
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- 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
- 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.
- 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.
- 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.
- 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