Sweet Potato Frittata

Ingredients

• 1 tablespoon butter
• Medium sweet potato, chopped into quarters
• Red onion, thinly sliced
• Salt and black pepper
• 6 large eggs
• 3 tablespoons light sour cream
• 1/2 cup shredded parmesan cheese

Directions

1. Preheat oven to 350 degrees
2. Heat a large, oven-safe pan over medium heat and add butter until melted. Add sweet potato and onion, season with salt and pepper to taste and cook stirring often until the onion is soft and translucent and the sweet potato is soft but still a little al dente, 10 to 12 minutes
3. Meanwhile, whisk the eggs in a medium mixing bowl, then add the sour cream and season with salt and pepper. Whisk again until everything is combined
4. Spread the vegetables out into an even layer in the skillet and with the skillet still over medium heat pour the egg mixture on top. Sprinkle with parmesan
5. Transfer the skillet to the preheated oven and cook until the frittata is puffed and just barely starting to turn light brown around the edges, 12 to 15 minutes. Let the frittata rest in the skillet for at least 5 minutes, then flip it out onto a cutting board, slice, and serve