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Sweet Potato Frittata
Vegetable Recipes: Sweet Potato Frittata Recipe
A vegetable dish that is great for picnics or easy holiday lunches...
500 g orange sweet potato, peeled and cut into 1cm cubes
250g baby spinach leaves *
1 tablespoon extra-virgin olive oil *
1 red capsicum, de-seeded and quartered lengthways, thinly sliced *
5–6 spring onions, thinly sliced *
5 eggs *
freshly ground black pepper *
2 tablespoons freshly grated Parmesan cheese
You do this:
- Cook sweet potato in a saucepan of boiling water for 3-4 minutes or until almost tender. Put spinach in a steamer or colander over the potatoes and cook for another 4-5 minutes or until sweet potato is tender and spinach has wilted. Drain sweet potatoes. Press spinach with the back of a spoon to extract excess moisture, then chop leaves.
- Heat the oil in a non-stick frying pan about 25 cm in diameter. Add capsicum slices and cook over medium heat for 2 minutes. Stir in drained sweet potato and spring onions and continue cooking for 2 minutes.
- Beat eggs in a large bowl, season with pepper and mix in spinach. With a slotted spoon, remove about half of the vegetables from the pan and add to egg mixture, leaving the oil in the pan. Stir eggs and vegetables briefly to mix, then pour into the frying pan. Cover and cook, without stirring, for about 6 minutes or until the omelette is almost set but still a little soft on top. Meanwhile, preheat the grill.
- Sprinkle the top of frittata with Parmesan and place under the grill. Cook for 3 to 4 minutes or until browned and puffed around the edges. Cut into quarters or wedges and serve.
Adelaide Hills 2008 Sauvignon Blanc with...
Delicate lemon blossom aromas blend with tropical guava, melon and passionfruit, and a hint of lime. The fresh bold palate has tropical fruit flavours balanced by lively herbaceous characters, crisp citrus acidity and a lingering and refreshing finish. A great partner for vegetable dishes like our Sweet Potato Frittata.
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