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

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on September 08, 2010

      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!

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    • on April 04, 2010

      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]

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    • on September 10, 2009

      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

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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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