Kitchen Sink Frittata

I hosted a pasta party last weekend. Wanting to be the consummate host, I made sure there was no possible way I could run out of pasta supplies for my guests. As a result, I was left with 3 dozen extra eggs. What to do, what to do!














That's where the the frittata comes in!! I found a recipe for a basic frittata that I like and went to town. I picked sweet potato and onion because I needed to eat them up. But, this is a time to clear out your crisper drawer. Is that kale looking a bit sad? The Brussels sprouts side dish didn't happen this week? That's fine! Make a frittata! Roast up just about any vegetable and throw some cheesy eggs over them. Bam! Fast, healthy, tasty dinner!








Kitchen Sink Frittata
from Pioneer Woman

1 onion, sliced in quarter moons

1 sweet potato, diced in bite-sized pieces

1 tsp taco seasoning

12 whole Large Eggs

Salt And Black Pepper

1/4 cup Grated Parmesan Or Romano Cheese

1/2 cup Grated Cheddar Or Monterey Jack Cheese (more To Taste)

1. Preheat the oven to 425 F.

2. Toss sweet potatoes and onions with olive oil, taco seasoning, salt, and pepper.

3. Roast for 20 minutes until crispy. Remove and reserve.

4. Reduce heat to 375 F.

5. Beat together the eggs with the salt and pepper Stir in the grated cheeses and set aside.

In a large oven-proof non-stick skillet, add 2T of olive oil over medium-high heat. Add the onions and sweet potatoes. 

6. Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30-45 seconds to set the edges, then put the skillet in the oven.

7. Watch the frittata as it cooks. Let it cook in the oven for 10-12 minutes until the eggs are set but remove it before the eggs brown very much on top. 

8. Slide the frittata out of the skillet and onto a cutting board. With a long serrated knife, slice it into wedges and serve warm.