{ Fall Frittata }

If anyone has ever come to a brunch at my house or gone up north with us, you know my LOVE for frittata!

My frittata secrets are out & include:

  • Use any veggies you have in the house!
  • Always use fresh herbs!
  • Add Dijon mustard & white pepper!
  • Don’t forget the drizzle of heavy cream!
  • Double the cheese!

Here is a quick and fool-proof leek & sweet potato fall frittata recipe for your next brunch party! Enjoy!

{ ingredients }

  • 2 large leeks, cleaned and chopped
  • 1 large sweet potato, peeled and chopped small
  • Several sprigs of thyme and rosemary
  • 1 Tbs. olive oil
  • 12 eggs (could us as few as 8 if you prefer a thinner frittata)
  • 1/4 cup heavy whipping cream
  • 1 1/2 Tbs. Dijon mustard
  • 1/2 tsp. White pepper
  • 1 tsp. Salt (or to taste)
  • 1 cup gruyere cheese, shreeded
  • 1 5.2 oz package of Boursin cheese (my new fav thing in egg bakes)
  • Freshly ground pepper and sea salt to taste

{ directions } 

  • Preheat oven to 425 degrees.
  • In a large non-stick pan (preferably cast iron skillet) sauté leeks, potato & herbs in olive oil until fragrant and softened.
  • In a large bowl, mix eggs, cream, mustard, white pepper, salt and cheese.
  • When veggies are softened, pour egg mixture into skillet and keep on low/medium heat. Cook until mixture starts to bubble.
  • Transfer to the oven and bake for 20-30 minutes (until inserted knife comes out clean).
  • Let frittata cool slightly, garnish with additional herbs and serve.

Makes 6-8 servings.

{ Keep Cooking in Love & Light }

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