Name: Sweet Potato & Rosemary Frittata
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 slices, 8 serving(s)
Ingredients: 450 g orange sweet potatoes (peeled & cut into 2cm pieces); 1 capsicum (cut into 2cm pieces); 2 garlic cloves (thinly sliced); 3 eggs; 4 egg whites; 1/2 teaspoon fresh rosemary leaf (chopped); 1/3 cup parmesan cheese (grated); 2 tablespoons parmesan cheese (grated to sprinkle on top); salt & pepper; olive oil flavored cooking spray

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Recipe by Catherine Robson

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Sweet Potato & Rosemary Frittata created by Catherine Robson

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

Ready In:: 40mins
Serves:
Yields:
Units:

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ingredients

450 g orange sweet potatoes (peeled & cut into 2cm pieces)
1 capsicum (cut into 2cm pieces)
2 garlic cloves (thinly sliced)
3 eggs
4 egg whites
¹⁄₂ teaspoon fresh rosemary leaf (chopped)
¹⁄₃ cup parmesan cheese (grated)
2 tablespoons parmesan cheese (grated to sprinkle on top)
salt & pepper
olive oil flavored cooking spray

directions

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

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@Catherine Robson

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@Catherine Robson

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"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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review by zaar junkie

9/8/2010

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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review by Sydney Mike

4/4/2010

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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review by Ravenseyes

9/10/2009

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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photo by Catherine Robson

3/31/2009

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creation by Catherine Robson

3/31/2009

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