This sweet potato frittata is an easy breakfast or brunch dish which is bound to impress even the pickiest of eaters (trust me, I have two bite sized food critics). A few chops, a microwave and some oven time would have you wondering why you’ve never tried making sweet potato frittatas before.
In essence, a frittata is one big baked omelette, but hey, it’s called a frittata, so let’s stick to its given name. But, just like an omelette, you can go nuts and add just about anything in it. Plus you have the bonus of not having to struggle to get that perfect flip that chefs (and some show offs) do. Your frittata, with the help of a nicely greased oven dish, will slide right out onto your plate without the stress.
- Prep time: 6mins
- Total time: 30mins
- Yield: 4 servings
- Category: Breakfast and brunch/ dinner
- 1 cup sweet potato (cubed and microwaved for 3mins)
- 3 strips of turkey rashers (cut into small pieces)
- 1/4 cup grated cheese (I use Red Leicester)
- 1/4 tsp salt
- 1/4 tsp ground seasoning (I use garlic seasoning, sometimes peri peri to grind. It depends on your taste)
- 1/4 tsp dried herbs (I use a mix of oregano, thyme and basil)
- 5 eggs (lightly beaten)
- 1/4 cup of cream/ milk (beaten in with the eggs)
- Preheat oven to 175C/347F
- In a small greased baking dish, place all ingredients except eggs, spread out evenly.
- Pour egg mixture evenly into dish to cover dry ingredients.
- Bake for 20mins or until firm (like an omelette. lol)
Enjoy your frittata. If you’ve tried our recipe, be sure to comment below and share it with a friend!