Sweet Potato & Rosemary Frittata
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
Nutrition- 450
- 1
- 2
- 3
- 4egg whites
- 1⁄2
- 1⁄3
- 2
- salt & pepper
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.