Two-Potato Frittata

By nlhartman

Ingredients

• 2 small sweet potatoes, thinly sliced or chopped
• 1 medium Yukon gold potato, chopped
• 1 small red onion, cut into thin wedges or chopped
• 2 tablespoons olive oil
• Salt
• 6 eggs
• 1/2 5.2 ounce package semisoft cheese with garlic and roasted pepper
• Fresh oregano (optional)

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

1.
Preheat oven to 450 degrees F. In a 13x9x2-inch pan combine potatoes and red onion. Toss with olive oil and sprinkle with salt. Roast, uncovered, for 15 minutes.

2.
Meanwhile, in a medium bowl whisk together eggs, cheese, and a pinch of salt until combined. Reduce oven temperature to 400 degrees F. Pour egg mixture over vegetables; return to oven. Bake for 7 to 9 minutes or until eggs are set.

3.
Invert frittata onto a large cutting board; cut in wedges. Flip wedges top side up and place on plates. If desired, top with oregano.