Frittatas

Frittatas are similar to omelets and are quick and easy to make.  Don't worry that it's too big if you are cooking only for yourself.  They are great for breakfast, lunch or dinner and keep well in the fridge.  You can eat it hot or cold. Substitute egg white or Egg Beaters if you are concerned about cholesterol.  

Ingredients

1 large sweet potato, peeled and diced

2 ears of corn

1 small onion, chopped

3-4 garlic cloves, crushed or minced

2 red bell peppers, diced

12 eggs

splash of milk

olive oil

Directions

1.  Boil the sweet potato in a pot of water until just slightly soft, 3-5 minutes.  Drain and rinse with cold water.  Dry and set aside.  In the meantime, use a sharp knife to cut the kernels from the corn cobs.  Preheat the broiler on your oven.

2.  In an extra large skillet over a medium heat, add just enough oil to over the bottom of the pan.  Add onions and cook until soft.  Add garlic and cook for one minute more.  Add sweet potato, corn, red peppers and cook until just warm.  Spread ingredients evenly over the skillet.  

3.  Whisk together eggs and milk.  The more you beat them, the fluffier your frittata will be.  Season to suit your tastes with salt and pepper.

4.  Pour egg mixture over the vegetables in the pan.  Cook over medium heat until the bottom of the eggs have set and just start to pull away from the edges of the pan.  Transfer the skillet to the oven and broil until the top sets.  

5.  Remove from oven and allow to rest for 5 minutes.  Slide the frittata out of the skillet and cut into wedges.  Tastes great with crusty whole-grain bread.