Frittatas are always a simple and satisfying way to create a filling and nourishing breakfast or dinner with whatever vegetables you might have on hand. With a beautiful golden-orange local sweet potato sitting in the pantry and a nice fresh leek and zucchini in the crisper, it was hardly a moment's thought to put them all together in this lovely thick and sturdy oven-baked egg pie. Thin slices of fried sweet potato have a delightful sweet creaminess that contrasts beautifully with the light crunch of gently sautéed zucchini. Seasoned with the simple flavors of salt, pepper and a sprig of fresh thyme, this is a wonderful autumn-themed frittata.
The combination of vegetables for this frittata is quite satisfying, but if you don't have a leek on hand you can substitute a sliced onion for a slightly sharper taste.
|Sweet Potato, Zucchini and Leek Frittata|
|Recipe by Lisa Turner|
Published on October 4, 2012
Easy oven-baked frittata loaded with creamy soft sautéed sweet potato, leeks and crunchy zucchini
Other frittatas from my kitchen:
Greek Feta & Olive Frittata
Potato, Onion and Stilton Frittata
Fennel and Grape Tomato Frittata with Goat Cheese