Sweet Potato & Rosemary Frittata

READY IN: 40mins
YIELD: 8 slices




  • 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.