Vegetable Medley Frittata with Sweet Potato Crust

 This frittata could be a complete meal and feeds 8 all from one large skillet. If your group is smaller,  just make sure you get in the key ingredients, eggs, sweet potatoes, and vegetables. Don't stress too much about the perfect ratio.






Ingredients

• 1 large sweet potato (not yam) sliced in roughly 1 cm thick rounds
• 10 eggs
• 1/3 C milk
• 1/2 C sundried tomatoes (not in olive oil)
• 2 T pesto sauce
• 1/4 t salt
• 1 bundle swiss chard, stalks cut off
• 1 C chopped asparagus
• 1.5 C cheese - I used Monterey jack but a parmesan/ romano blend would work just as well if not better.

Directions

1. Preheat oven to 350 degrees. Peel and slice the sweet potatoes and lightly toss  in melted butter or olive oil. Line the bottom of an iron skillet with the potato slices. Try to have as little of the skillet showing as possible. This may require some overlapping. Bake for 20-25 minutes.
2. Swiss chard: Remove stalks and cut into small peices. Saute until slightly wilted.
3. Asparagus: Steam for 5-6 minutes
4. Egg mixture: In a large bowl mix together eggs, milk, pesto, and salt. Stir in sun dried tomatoes, asparagus, chard, and 1/2 C cheese. 
5. Pour over the potatoes in the iron skillet. Bake for 25-30 minutes until mostly firm (98% done).
6. Sprinkle the rest of the cheese over the top, and broil for 2-3 minutes. Remove from oven and eat while warm. 

Muffin Variation
These ones are more sweet potato rather than egg dominant. I also eliminated the cheese and milk for my lactose intolerant readership. They still turned out quite well and I think they would make a perfect on the go breakfast, if already prepared. 
1. Place one of the cooked sweet potato slices on the bottom of a muffin paper or silicup. Layer with egg mixture, another slice of potato and then egg mixture again.
2.  Baking 15-20 minutes until firm.