Ingredients
- 1 sweet potato
- 1 bunch asparagus
- 1 cup broccolini
- 2 leeks
- 12 eggs
- 1 Tbsp dried dill
- 1 Tbsp dried oregano
- 1 tsp Nature’s Seasons
- 1 cup feta
- 1/2 cup parmesan
- 1 tsp olive oil
- salt and pepper to taste
Directions
Preheat oven to 350 degrees. Wash and chop the broccolini, asparagus, and leeks. In a large cast iron skillet, warm the olive oil and toss in the broccolini and leeks. Cook on a low/medium heat so they start to soften, but not scorch.
Peel a sweet potato and slice into thin rounds. Add to the skillet and toss so everything is coated evenly with olive oil. Add a pinch of salt and pepper. Stir around until you have everything evenly spread around the pan, then add half the feta.
Whisk together eggs, dried herbs, and Nature’s Seasons.
Pour whisked eggs over the vegetable mixture and let sit on medium heat for 2-3 minutes. don’t stir! You’ll mess up your layers! Place asparagus spears in a circle around the edge of the frittata. Sprinkle with any remaining feta and the parmesan.
Bake at 350 for 25-30 minutes. You want the eggs to be set and not jiggly on top when you shake the pan. Remove and let cool for at least 15 minutes before slicing.
***Serves 8
Wine Pairing Suggestion
The Delicious Monster – South Africa
With A Glass Of Wine 