Sweept Potato and Leek Frittatas

This recipe is extracted from my trusty Marie Claire "Breakfast" cookbook by Jody Vassallo.  The sweetness of the sweet potato is counterbalanced by the lightly fried leeks, whilst the egg is lightened by the addition of cream. 

Combine them all together and what you get is a very light and delicious mini frittata. 

Perfect for breakfast or packed in a lunchbox for a mid-morning snack which will easily carry you through to lunch. 

Note:  If you don't want a full batch of 12 then half the ingredients listed below to make only 6.

Ingredients

500g orange sweet potato, peeled and chopped into small cubes
1 tablespoon olive oil
15g butter
2 leeks, thinly sliced (white parts only)
1 garlic clove, crushed
125g feta cheese, crumbled
8 eggs
125ml cream

Method

Preheat the oven to 180 degrees celsius.  Grease a muffin tray (12 holes) with cooking spray.

Steam the sweet potato till tender.  Drain and set aside.

In a large frying pan, heat the oil and butter, add the leek and cook gently for 10 minutes until soft and golden.  Add garlic and cook for 1 minute.  Cool.

Stir in the feta and sweet potato.  Divide the mixture evenly in the muffin tray.

Whisk the eggs and cream together.  Season with salt and pepper.  Pour evenly into the muffin trays until three-quarters filled.

Bake for 25-30 minutes until golden and set.  Cool in tin for 5 minutes.

Eat on its own or with a light green salad.

Enjoy

Our love heart shaped frittatas but you can just use a normal muffin tray.