Sweet Potato Frittata
Recipe: #34172
January 26, 2020
Categories: Spinach, Sweet Potato/Yam, Australian, Birthday, Brunch, Easter, Picnic Romantic Dinner, Sunday Dinner, Oven Bake, Vegetarian, Kid's Lunches, Kosher Dairy, Vegetarian Dinner, more
"I was listening to the radio a few years back and heard of this recipe. I took note and made it from memory. I have found it again on the A.B.C. website, the recipe is by Barb Lowry who used to be on the A.B.C. often. Can't wait to try this again ~ as per the recipe this time. I remember I served it warm and ate the leftovers cold next day. But it also did reheat well in the microwave. Note - any of the following ingredients can be used in the basic Frittata recipe: Instead of cubes of cooked sweet potato you can use ~ pumpkin or carrot. Add in chopped ham, sliced cooked mushrooms, canned salmon or diced fetta cheese."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (321.2 g)
- Calories 472.5
- Total Fat - 30.2 g
- Saturated Fat - 11.9 g
- Cholesterol - 632.8 mg
- Sodium - 560.3 mg
- Total Carbohydrate - 17.8 g
- Dietary Fiber - 1.8 g
- Sugars - 5.1 g
- Protein - 31.9 g
- Calcium - 454.8 mg
- Iron - 3.7 mg
- Vitamin C - 7.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Preheat your oven to 190c.
Step 2
Grease a 23 cm ovenproof quiche or flan dish or use a pie dish or shallow dish.
Step 3
Beat eggs in a medium bowl then stir in the butter, oil & milk.
Step 4
In a separate large bowl, place the remaining ingredients and stir ingredients lightly to combine.
Step 5
Slowly add the liquids into these ingredients, mixing together gently.
Step 6
Pour the mix into the prepared dish.
Step 7
Bake for 35 minutes, or until lightly set and golden on top.
Step 8
Serve Frittata warm or cold.
Tips
No special items needed.
0 Reviews
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