Directions

Preheat the oven to 375F.

To an ovenproof skillet (I use a cast-iron skillet), add enough oil to evenly coat the skillet.

Cook the onions on medium heat, allowing them to turn a light golden brown (about 7-10 minutes). Keep a careful eye on the onion, so that they don’t burn.
Add the herbs, and season with coarse salt&pepper.
Remove the onion mixture and set aside.

While the onions are cooking, peel and slice the sweet potatoes (technically, Garnet Yams).

Place them in a microwave safe bowl, and add enough water to cover the bottom of the bowl, but not submerge the potatoes. Cover with plastic wrap and microwave for about 3 minutes.
Very carefully, peel away the plastic wrap (away from you) so that you don’t risk burning your hands with the hot steam.
Drain the potatoes

Add a little more olive oil and a pat of butter. When the butter has melted, add the potatoes evenly on the bottom of the skillet. Turn the over, once, when golden brown (medium-heat), about 2 minutes.

Layer the onion and herb mixture evenly over the potatoes

Whisk the eggs, thoroughly, to incorporate air. Season the eggs with coarse salt&pepper.
Add a handful of grated cheese if desired** **I don’t add the Parm if I am using the four-cheese blend.

Pour the egg custard evenly over the vegetables and potatoes and place the skillet into the preheated oven.

Bake for about 12-15 minutes. The eggs shouldn’t jiggle, but appear firm. Remove from the oven, and turn the oven toBROIL(if adding grated cheese); position the baking rack to the higher position.

If desired, add a layer of cheese on top and broil for about 1 minute or until the cheese is bubbly and melted.

Allow to sit for at least 5 minutes, but up to 15 minutes, before cutting and serving.

These reheat very well, in the microwave.