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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

VEGETABLE FRITTATA

serves 4

1-8 ounce sweet potato
2 cups chopped broccoli
4 eggs
4 egg whites
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil
1/4 cup chopped green onion
2 cloves garlic, minced
1 teaspoon dried tarragon
1/4 cup shredded fontina cheese

Peel sweet potato; cut into 1/2-inch pieces. Steam cover for 5 minutes. Add broccoli; cook, covered until potato is tender and broccoli s tender-crisp.
Whisk together eggs, egg whites, salt and pepper; set aside. In 9-inch ovenproof skillet, heat oil over medium heat; cook onion, garlic and tarragon, stirring until softened.
Arrange sweet potato mixture in bottom of skillet; pour egg mixture over top. Reduce heat to medium-low; cook, covered for about 12 minutes or until bottom is golden and edges are set but centre still jiggles slightly.
Sprinkle cheese over top; broil until golden and cheese is bubbly.


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