leek greens and sweet potato frittata

After making that creamy, oh-so-delicious vichyssoise the other day, the leftover leek greens greeted me every time I opened the fridge door.  Yes, I am one of those people who tries not to waste food and feels guilty every time I throw away yet another icky bag of old arugula or fresh spinach.

Wait a minute - what about a frittata? I poked through the fridge to see what might go with sauteed leek greens and found the fresh chives and a sweet potato.  The light green middle part of the leeks I washed carefully, then cut into 2 inch pieces and tossed in the food processor for a quick blitz - just enough to mince them - then did a quick saute in olive oil to soften them before adding them to the egg mixture.  It was so good I'm sorry there are no leftovers today  - it was last night's supper and it went very quickly!

Leek and sweet potato frittata

Preheat oven to 350F.

Cut off the light green leaves from the leftover leek greens and wash well. 
Cut into 2 inch pieces and briefly pulse in the food processor.  I ended up with 1 1/2 cups - if you have more, you can keep it in a container in the freezer to add to soups.
Heat 2 tablespoons olive oil or butter in a skillet and add the leek greens.  Saute on medium-low until the greens are soft.  Take off heat and scrape into a bowl.  

The frittata:

Oil a 9 or 10 inch glass pie plate and set aside.

Mix together:

6 extra-large eggs
1 heaping cup of the cooked leek greens
kosher salt or Spike vegetable salt to taste
1 tablespoon minced fresh chives
1 cup grated, peeled sweet potato (I used a box grater - it was surprisingly easy)
lots of freshly grated pepper
1 cup grated sharp cheddar cheese

Scrape mixture into the prepared pie pan and bake 20-25 minutes, or until the frittata is firm and golden on top.  Remove to cool before cutting into slices.