Roasted Sweet Potato Frittata
Recipe: #33285
September 08, 2019
Categories: Breakfast, Cheese, Parmesan, Peas, Sweet Potato/Yam, Baby Shower, Birthday, Brunch, Easter Picnic, Gluten-Free, Vegetarian, Kid's Lunches, Kosher Dairy, Vegetarian Dinner, more
"This Fritatta can be served hot or cold and served with a nice side salad this makes for a wonderful brunch or serve it on it's own as a wonderful snack. I bought my sweet potato already cubed last time which made this super easy to make. NOTE: I think pumpkin could be substituted for sweet potato, but you would have to watch it did not over roast and go too soft."
Ingredients
Nutritional
- Serving Size: 1 (450.1 g)
- Calories 662.6
- Total Fat - 44.9 g
- Saturated Fat - 19.6 g
- Cholesterol - 1172.2 mg
- Sodium - 618 mg
- Total Carbohydrate - 20.6 g
- Dietary Fiber - 3.1 g
- Sugars - 3.7 g
- Protein - 42.1 g
- Calcium - 230.9 mg
- Iron - 6.5 mg
- Vitamin C - 25.4 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat oven to 200°C.
Step 2
Toss the sweet potato in butter & transfer potato to a paper lined baking tray & roast at approx 200°C for 25 minutes or until tender. Cool slightly.
Step 3
Combine the sweet potato, eggs, herbs, spring onions, cheese, peas, semi dried tomatoes and seasonings in a bowl and stir well.
Step 4
Melt half the remaining butter in a 20cm non stick frying pan and saute the leek until softened then add the leek to remaining ingredients and stir well.
Step 5
Melt remaining butter in the same frying pan and pour in egg mixture ~ reduce the heat, cover and cook for 5-10 minutes on low heat until the frittata is golden and cooked.
Step 6
Remove the lid and grill until golden and set. Run a spatula around edge of fryingpan to release frittata.
Tips
No special items needed.