SWEET POTATO & ROSEMARY FRITTATA

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Sweet Potato & Rosemary Frittata image

I found this recipe in an old Woman's Weekly that I was about to recycle. Ideal for a picnic lunch.

Provided by Catherine Robson

Categories     Yam/Sweet Potato

Time 40m

Yield 8 slices, 8 serving(s)

Number Of Ingredients 10

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

Steps:

  • 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.

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