Instructions: Peel sweet potato; cut into 1/2 inch chunks. Place in steamer basket over boiling water; cover and cook for 5 minutes. Add broccoli; cook, covered, for 4 minutes or until potato is tender and broccoli is tender-crisp.

Meanwhile, in bowl, whisk eggs, salt and pepper; set aside. In 9 inch ovenproof skillet, heat oil over medium heat; cook onion, garlic and tarragon, stirring, for 2 minutes or until softened.

Arrange sweet potato mixture over skillet; pour egg mixture over top.

Reduce heat to medium-low; cover and cook for about 12 minutes or until bottom is golden and edge is set but centre still jiggles slightly.

Sprinkle cheese over top; broil for 2 to 3 minutes or until light golden and cheese is bubbly.

Makes 4 servings.

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