Veggie Frittata

2 cups sweet potatoes (peeled and diced)

Puree:
12 eggs
1/2 heavy cream ( do not use fat free)
1/2 teaspoon of salt



Heat:
2 tablespoons of extra virgin olive oil
Slice 9 ounces of sausage
1/2 cup of diced red or green pepper
1 bunch of scallions sliced and separate the greens and the whites
1/2 teaspoons of thyme
1/2 teaspoon of black pepper
1 1/2 teaspoons of minced fresh garlic

Preheat the oven to 375

In a pot of hot boiling salted water, cook the sweet potatoes until tender  10 minutes.  Once cooked, drain and run cold water over potatoes and then drain again.

Puree eggs, and cream in a blender until nice and smooth.

Heat olive oil in a 10 inch nonstick skillet over medium until it shimmers, add the sausage until brown about 12 minutes, once cooked transfer to a paper towel lined bowl.

Lower the heat and add the peppers and  scallion whites, thyme, and pepper, cook until veggies are soften about 4 minutes, stir in garlic and cook another minute, add sweet potatoes, sausage, and scallion greens.  Pour egg mixture slowly and evenly over entire veggie mix.  Cook until about 6 minutes.

Transfer the skillet to the oven, bake the veggie Frittata until the middle appears set.

15-20 minutes, once cooked golden in color.  Remove Frittata from oven and let stand about 10 minutes.  Loosen the edges with a knife and a spatula and bottom of Frittata.  Place a large flat plate over the entire skillet and flip the plate to invert the frittata.

Makes enough to serve 6