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    You are in: Home / Recipes / Sweet Potato & Rosemary Frittata Recipe
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    Sweet Potato & Rosemary Frittata

    Sweet Potato & Rosemary Frittata. Photo by Catherine Robson

    1/1 Photo of Sweet Potato & Rosemary Frittata

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Catherine Robson's Note:

    I found this recipe in an old Woman's Weekly that I was about to recycle. Ideal for a picnic lunch.

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    Ingredients:

    Serves: 8

    Yield:

    slices

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 180c.
    2. 2
      Line 18cm x 28cm tin with silicone paper.
    3. 3
      Bring a saucepan of water to boil over medium-high heat.
    4. 4
      Add sweet potato & cook for 5 minutes.
    5. 5
      Drain & set aside.
    6. 6
      Then spray a non stick frypan with olive oil spray & heat on medium-high heat.
    7. 7
      Add capsicum to pan & cook for 3 minutes - stirring occassionally.
    8. 8
      Add garlic to capsicum & cook for an additional 1 minute.
    9. 9
      Remove from heat & set aside.
    10. 10
      In a bowl whisk the eggs, egg whites, 1/3 cup parmesan, rosemary salt and pepper.
    11. 11
      Pour into lined tin.
    12. 12
      top with the sweet potato capsicum mixture.
    13. 13
      Sprinkle with remaining parmesan cheese.
    14. 14
      Bake 20 minutes or until golden and cooked through.
    15. 15
      Cool in tin on rack.
    16. 16
      Slice & refrigerate in airtight container until picnic.

    Ratings & Reviews:

    • on September 08, 2010

      45

      This was pretty good. I used 2 cups eggbeaters in place of the egg whites and whole eggs and it turned out well. Good reheated the next day too. Easy to put together and a nice way to use up some sweet potatoes. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 04, 2010

      55

      Made this when we had overnight company & it was thoroughly enjoyed at breakfast! Unless absolutely necessary, I almost never peel the sweet potatoes I use, & didn't in this case either, although I made sure the diced pieces were small! Also used a smallish red bell pepper along with freshly grated parmesan cheese! Very satisfying frittata & a great recipe keeper! [Made & reviewed for one of my adoptees in the current Pick A Chef event]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 10, 2009

      55

      love Frittata's in general but this one has a little kick - for capiscum I habenaro's in adobo and used yam's for the orange potato - this was an excellent lunch and leftovers where served with dinner - thank you for sharing this recipe - will be in the cooks choice for future remake made for Fall adopt a chef PAC 2009

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Sweet Potato & Rosemary Frittata

    Serving Size: 1 (112 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 111.9
     
    Calories from Fat 31
    28%
    Total Fat 3.5 g
    5%
    Saturated Fat 1.5 g
    7%
    Cholesterol 84.0 mg
    28%
    Sodium 167.9 mg
    6%
    Total Carbohydrate 12.7 g
    4%
    Dietary Fiber 1.9 g
    7%
    Sugars 3.0 g
    12%
    Protein 7.3 g
    14%

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