Sweet Potato Frittata

Sweet Potato Frittata

Ingredients:

1 medium sweet potato

1 sweet, mild onion, 

1 green bell pepper, coarsley chopped

1 tablespoon vegetable oil

¾ cup sliced, julienned country ham

1 tablespoon butter

6 eggs

Salt and pepper to taste

Directions:

Peel sweet potato; cut into ¼-inch cubes; blanch in boiling, salted water until tender, about 8 minutes. Drain and set aside.

Heat oil in omelet pan; sauté onion and bell pepper until tender, about 2 minutes. Stir in cooked sweet potatoes and ham; sauté 1 minute. Add butter.

Beat eggs and season with salt and pepper. Pour eggs into omelet pan and stir with a fork. Cover pan and cook about 3 minutes to set egg. Uncover and place pan under hot broiler until top of frittata is firm, about 1 minute.

Loosen with a rubber spatula and slide onto serving plate. Serve hot or at room temperature.

Pepper Slaw

Pepper Slaw

Ingredients:

1 large head cabbage

2 large red bell peppers

1⁄3 cup mayonnaise

2 tablespoons plain yogurt

2 tablespoons Dijon-style mustard

Kosher salt and freshly ground black pepper to taste



Directions:

Split the cabbage, remove the core, and slice as thinly as possible; you should have about 6 cups.

Seed and core the peppers and slice into thin shreds as close as possible to the size of the cabbage shreds.
Combine with the mayonnaise, yogurt and mustard and let stand 30 minutes.

Taste for seasoning and add salt and pepper, if needed.
Refrigerate 1 hour to overnight.