Leek, kumara and bacon frittatas

NZ Woman's Weekly 4/9/2009

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160g (2 medium) kumara, peeled and cubed2 tbsp olive oil 1 leek, finely sliced4 rashers rindless bacon, coarsely chopped5 large eggs¼ cup milk2 tbsp cream¾ cup grated cheddar cheese2 tbsp

Ingredients

2	Kumara, medium, peeled and cubed
2 tbsp	Olive oil
1	Leek, finely sliced
4	Bacon rashers, coarsely chopped
5	Eggs, large
¼ cup	Milk
2 tbsp	Cream
¾ cup	Cheddar cheese
2 tbsp	Fresh parsley
1 to taste	Salt & freshly ground pepper

Directions

Cook kumara in boiling, salted water until just tender. Drain and set aside. Heat a non-stick frying pan, add oil and leek and cook over a medium heat for 5 to 10 minutes until softened. Set aside. Add bacon to the same pan and brown, then set aside to cool.
Preheat oven to 170 degC on fan bake. In a bowl, whisk together eggs, milk and cream, then stir in kumara, leek, bacon, cheese and parsley. Season well with salt and pepper.
Spray four ¾-cup capacity ceramic pie dishes or Texas muffin tins with oil. Divide mixture between baking dishes. Bake for 35 minutes or until set.
Remove from oven and allow to cool a little before turning out.