Sweet Potato Frittata
• 2 large sweet potatoes, diced
• 3 whole eggs
• 3 egg whites
• 1 cup freshly grated Asiago cheese
• 1 cup freshly grated Parmesan cheese
• 1 red bell pepper, diced
• ½ cup pitted Kalamata olives, coarsely chopped
• Salt & pepper, to taste
• Olive oil for sauteeing
Beat eggs and egg whites together, then add about ¾ of both cheeses and salt and pepper.
In a non-stick sautee pan with an oven proof handle, sautee sweet potatoes and red bell peppers over medium heat until soft. Add olives and stir to mix until the olives are heated through.
Pour in egg mixture and swirl pan to heat evenly. Cook until eggs just begin to set. Sprinkle remaining cheese on top.
Place under broiler until the top of the frittata is browned. Remove from broiler, use a rubber spatula to loosen frittata, and slide onto a cutting board.