Cooking Orange

Frittata of Sweet Potato, Butternut Squash and Carrot, etc.1 medium sweet potato, peeled, cubed to 1/2 inch; about 2 cups
2 cups butternut squash, cubed 1/2 inch
1 medium zucchini, diced
1 large or 2 small leek, trimmed, washed and diced
3 cloves garlic, minced
Dash red pepper flakes
8 eggs
1/2 cup half-&-half or light cream
1/4 lb Gruyere or Swiss cheese, diced
Fresh grated nutmeg; just a bit
1/2 tsp dried dill weed

Preheat oven to 375F. In a large oven-going non-stick skillet, sauté potato for about 5 minutes in a bit of olive oil. then add squash and zucchini and cook for another 15 minutes, or just until the squash softens. Remove to a bowl. Sauté the leek for about 10 minutes then add the garlic and pepper flakes. Cook for another 2-3 minutes.

Whisk together the eggs, cream and nutmeg. Salt and pepper to taste. Return all veggies to pan and turn heat to high. Add eggs to pan and let eggs set a bit. Lift eggs and tilt pan to redistribute uncooked egg. I tend to pull in the eggs to the center of the pan like an omelet. Distribute cheese evenly into uncooked egg and sprinkle with dill.

Bake for about 15-20 minutes, until well browned.