Recipe of the week: Sweet potato frittata

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This dish uses eggs, and if you have soft cheeses to use, you can add those as well.

Sweet potato frittata.

Ingredients (for four people)

3 small whole sweet potatoes

1 red onion, halved and thinly sliced

1 red bell pepper, coarsely chopped

1 zucchini, coarsely diced

6 large eggs

75g blue cheese

1 clove garlic, crushed

1 teaspoon of oregano

1/2 teaspoon chilli flakes

Olive oil

Salt and pepper to taste

Method

Prick the sweet potatoes with a fork and microwave them for two to three minutes until tender.

Meanwhile, add a little oil to a medium sized frying pan and sauté the onions, garlic, bell pepper and zucchini over medium-high heat, add a little salt and cook until until tender and onion is golden, about five minutes. Remove from heat and let cool slightly.

Carefully peel the cooked sweet potatoes, cut them into chunks and let them cool slightly.

In a large bowl, whisk eggs with salt, pepper, chili flakes and oregano, then add sautéed vegetables and sweet potatoes.

Using the frying pan from earlier, add a little oil and pour in the egg mixture, then evenly sprinkle the cheese pieces on top. Cook on the hob over medium heat for about five minutes.

Transfer to medium grill until firm and golden on top.

Serve with a fresh salad, steamed broccoli or roasted vegetables.


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