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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Panfried Sweet Potato and Fontina Frittata Recipe

Brought to you by Murski Homestead B&B

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Cook Time: 30 min	Prep Time: 10 min
Yield: 6 servings

Ingredients:
1 tablespoon extra virgin olive oil
1 tablespoon butter
3/4 pound sweet potatoes or fingerling potatoes, peeled and thinly sliced (use a mandolin if you have one)
1/4 cup chopped mixed fresh herbs (such as parsly, sage, rosemary and thyme)
10 large eggs
8 oz. Fontina cheese, freshly grated
herbs for garnish

Instructions:
Preheat oven to 375 degrees. Heat oil and butter in 10 inch ovenproof nonstick skillet over medium heat. Add potatoes; season with salt and pepper. Cook; stirring occasionally, until potatoes are tender and golden brown (about 12 - 15 minutes). Stir in herbs.

Meanwhile, whisk eggs in medium bowl. Season with salt and pepper. Stir in the cheese; pour mixture over potatoes. Stir until eggs begin to set slightly about 30 seconds. Without stirring, continue cooking until eggs are set on the sides and bottom, about 2 minutes. Transfer skillet to oven and bake till just set; about 12-15 minutes. Serve hot or at room temperature garnished with more fresh herbs.

Notes:
Excellent for brunch with a green salad and hot mug of soup!

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