Sweet Potato & Rosemary Frittata |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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:
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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