Sweet Potato & Rosemary Frittata

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:

ingredients

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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Catherine Robson
Contributor
@Catherine Robson
Contributor
"I found this recipe in an old Woman's Weekly that I was about to recycle. Ideal for a picnic lunch."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. 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!
    Reply
  2. Sydney Mike
    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]
    Reply
  3. Ravenseyes
    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
    Reply
  4. Catherine Robson
    Sweet Potato & Rosemary Frittata Created by Catherine Robson
    Reply
  5. Catherine Robson
    I found this recipe in an old Woman's Weekly that I was about to recycle. Ideal for a picnic lunch.
Advertisement