Sweet Potato, Zucchini and Leek Frittata

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 Preparation: 10 minutes Cooking time: 40 to 45 minutes Print this recipe Ingredients: 3 tablespoons olive oil 1 large sweet potato, peeled and sliced 1 zucchini, sliced 1 leek, sliced 1 sprig of fresh thyme (or a pinch of dried thyme) 1 dried whole red chili (optional) 8 large eggs 1/2 to 1 teaspoon sea salt, to taste fresh ground black pepper Instructions: Heat the oil in a large 10-inch cast-iron or oven-safe skillet with straight sides over just less than medium heat. When hot, add the sweet potato and cook, turning occasionally, for 8 to 10 minutes or until soft. Add the zucchini, leek, thyme and dried red chili if using, and sauté for 5 minutes or until the zucchini and leek are softened. Meanwhile, preheat an oven to 350°F and break the eggs into a large bowl. Add the salt and pepper to the eggs, and beat well with a whisk. When the vegetables are cooked, discard the sprig of fresh thyme and dried red chili. Turn up the heat slightly to medium and spread the vegetables over the bottom of the pan. Pour in the eggs and let the frittata cook undisturbed for 5 minutes to let the bottom set. Transfer the skillet to the preheated oven and bake for 15 to 18 minutes or until the eggs are set in the center, which you can test with a cake tester. As soon as the frittata is set, turn on the broiler and move the oven rack up to the top level. Broil for 2 to 3 minutes or until the top is browning nicely. Remove the pan from the oven. Run a rubber spatula around the edges of the pan to loosen the sides, then slide onto a large serving plate. Cut into wedges and serve hot with a black pepper grinder on the table. Wrap any leftovers in aluminum foil and reheat later at 350°F for 12 to 15 minutes. Makes 4 servings

Other frittatas from my kitchen:
Jalapeño Frittata
Greek Feta & Olive Frittata
Potato, Onion and Stilton Frittata
Fennel and Grape Tomato Frittata with Goat Cheese