Sweet Potato and Cheese Frittata

Name: Sweet Potato and Cheese Frittata
Total time: 30 min
Yield: 4
Ingredients: 1 diced onion; 3 tablespoons of olive oil; 600g of peeled sweet potato, cut into cubes; 2 tablespoons of chopped scallions; 2 tablespoons of grated cheddar cheese; 1 tablespoon of butter; 2 tablespoons of all-purpose flour; 2 cups of whole milk; 4 large eggs (separated); 200g of Emmental cheese, cut into cubes; Salt to taste; Accessories; 4 mini muffin tin liners with 8cm diameter

1
1 diced onion
2
3 tablespoons of olive oil
3
600g of peeled sweet potato, cut into cubes
4
2 tablespoons of chopped scallions
5
2 tablespoons of grated cheddar cheese
6
1 tablespoon of butter
7
2 tablespoons of all-purpose flour
8
2 cups of whole milk
9
4 large eggs (separated)
10
200g of Emmental cheese, cut into cubes
11
Salt to taste
12
Accessories
13
4 mini muffin tin liners with 8cm diameter

Ingredients

1
1 diced onion
2
3 tablespoons of olive oil
3
600g of peeled sweet potato, cut into cubes
4
2 tablespoons of chopped scallions
5
2 tablespoons of grated cheddar cheese
6
1 tablespoon of butter
7
2 tablespoons of all-purpose flour
8
2 cups of whole milk
9
4 large eggs (separated)
10
200g of Emmental cheese, cut into cubes
11
Salt to taste
12
Accessories
13
4 mini muffin tin liners with 8cm diameter

Directions

1
Sauté the onion in olive oil for 10 minutes
2
Add the sweet potato, scallions and a pinch of salt
3
Cook for 10 minutes and set aside
4
In a small saucepan, melt the butter
5
Add the flour and stir until lightly browned
6
Then add the milk and whisk until smooth
7
Beat in the egg yolks and remove from heat
8
Combine the sweet potato mixture with the cheese and season with salt
9
Preheat the oven to high temperature
10
Whisk the egg whites until stiff peaks form
11
Distribute the cream among the muffin tin liners, then top with the egg white meringue
12
Bake until golden brown
13
Serve with a salad.