Asparagus & Gruyere Frittata with Oven Roasted Sweet Potatoes

Asparagus & Gruyere Frittata with Oven Roasted Sweet Potatoes
Gluten Soy & Nightshade Free (Dairy free directions too!)

frittata:
6 large organic eggs
1/4 c milk (dairy or soy or almond or rice)
8 stalks asparagus, cooked el dente, and cut into 2" pieces
5-6 oz Gruyere cheese (shredded) or Non-dairy cheese of your choice
1 clove garlic, pulverized then minced
Kosher salt & black pepper (to taste)

sweet potatoes:
3 sweet potatoes
3 tb olive oil
thyme, rosemary & minced garlic (1 clove)
Kosher salt & black pepper


Preheat oven to 400F.

Peel and cut sweet potatoes into chunks, put them in a gallon sized ziplock bag with 3 tb olive oil, spices, kosher salt & pepper and minced garlic. Shake until oil & herbs are equally coating the potatoes. Pour onto sprayed baking sheet.

Shake to distribute evenly, and set timer for 45 minutes.

Shred cheese, set aside.

In a Large mixing bowl, crack eggs, then while whisking add milk, minced garlic, salt & pepper. Then add chopped asparagus, stir. Pour into nonstick 10" skillet (or cast iron skillet) oiled first to prevent sticking, then top with shredded cheese and black pepper.

Put skillet on heat @ medium-high and let the bottom start to crust. After about 5 minutes reduce heat to Medium low and cook for another 8 minutes. Finish frittata in oven with sweet potatoes. If needed turn on broiler for eggs to set in the center and cheese to brown evenly.

Serves 4.


Love Love
Collette :)