A frittata is an easy dish that is perfect for breakfast, or even dinner when served with a side salad. Inspired by my favorite combination of sweet potatoes, caramelized onions, and pungent blue cheese, this combination of eggs with roasted sweet potatoes and creamy Fontina cheese is surprisingly delicious and incredibly easy to make.
- 3 sweet potatoes, chopped into ¾-inch cubes
- Olive oil
- Freshly ground pepper
- 3 eggs
- 3 tablespoons heavy cream
- 3 ounces Fontina cheese, cut into ½-inch cubes
Preheat oven to 350 degrees. Toss the sweet potatoes with a bit of olive oil, salt and pepper. Roast in the oven until tender, about 40 minutes.
While the potatoes roast, crack the eggs and mix well. Add the heavy cream and season with salt and pepper.
Once the potatoes are done, remove them and preheat the broiler to high.
In a 10-inch ovenproof skillet, heat 2 tablespoons olive oil over medium-low heat. Add the roasted potatoes and toss quickly. Pour in the egg mixture and stir so that the eggs begin to coat the potatoes. Add the cheese.
Turn up the heat to medium and cook until 2/3 of the frittata is set. Broil in the oven until the top is set, and the edges begin to puff. Serve immediately.