I was looking for a simple dinner and noticed I had a few eggs on hand. An easy frittata came to mind. For this version, I paired creamy sweet potatoes with prosciutto, the thinly sliced, dry-cured Italian ham.

The secret to making a frittata is low heat cooking and precooking the filling before adding the eggs. I cooked the potatoes in the microwave, so they are sweet and tender and sauteed the mushrooms in the skillet and then added the eggs, cooking them on low heat.

HELPFUL HINTS:

An easy way to chop chives cut them with a scissors.

Two crushed garlic cloves can be used instead of minced garlic.

COUNTDOWN:

Preheat broiler.

Microwave the potatoes.

Cook the frittata on the stove top.

Finish in the broiler.

SHOPPING LIST:

To Buy: 1/2 pound sweet potato, 1 bottle nonfat milk, 1 bunch scallions, 1 bunch chives, 1 container sliced mushrooms, 1 container minced garlic, 1/4 pound prosciutto, 1 container shredded reduced fat Cheddar cheese, 1 whole wheat baguette.

Staples: olive oil, eggs, salt, black peppercorns.

Autumn Frittata

Recipe by Linda Gassenheimer

1/2 pound sweet potato 1/2-inch cubes (about 2 cups)

4 whole eggs

1/2 cup nonfat milk

2 sliced scallions (about 1/4 cup)

2 tablespoons chopped chives

Salt and freshly ground black pepper

2 teaspoons olive oil

1 cup sliced mushrooms

1 teaspoon minced garlic

2 ounces prosciutto cut into 2-inch pieces

1/4 cup shredded reduced fat Cheddar cheese

1/4 whole wheat baguette

Preheat the broiler. Wash potatoes do not peel and cut into 1/2-inch pieces. Place in a microwave-safe bowl and microwave on high 3 minutes. Set aside. Whisk eggs and milk together and add scallions, chives, salt and pepper to taste. Heat oil in a large skillet over medium high heat and add the mushrooms, garlic and potatoes. Saute 4 to 5 minutes. Add egg mixture and gently stir vegetables to make sure egg mixture spreads throughout the pan. Lower the heat to low. Add the prosciutto and press into the egg mixture. Cook 10 minutes until the mixture starts to set. Sprinkle the cheese on top. Place skillet under broiler about 6 inches from the heat. Broil 2 minutes to melt the cheese. Divide the frittata in half and place on two dinner plates. Serve the baguette with the frittata.

Yield 2 servings.

Per serving: 457 calories (42 percent from fat), 21.6 g fat (6.5 g saturated, 8.1 g monounsaturated), 408 mg cholesterol, 32.0 g protein, 44.9 g carbohydrates, 5.3 g fiber, 1115 mg sodium.

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