Sweet Potato & Rosemary Frittata

READY IN: 40mins
Recipe by Catherine Robson

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

Top Review by zaar junkie

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!

Ingredients Nutrition

Directions

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

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