Ingredients for Sweet Potato Rosemary Frittata
- Orange Sweet Potatoes
- 1 red bell pepper (capsicum), thinly sliced
- Garlic Cloves
- 6 large eggs
- 2 large egg whites
- Fresh Rosemary Leaf
- Parmesan Cheese
- Salt & Pepper
- Olive Oil Flavored Cooking Spray
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How to Make Sweet Potato Rosemary Frittata
- Preheat oven to 180°C (350°F).
- Line an 18cm x 28cm baking tin with silicone paper.
- Peel and cube 1 medium sweet potato (approximately 200g).
- Bring a saucepan of salted water to a boil over medium-high heat. Add the sweet potato and cook for 5-7 minutes, or until tender but not mushy.
- Drain the sweet potato and set aside to cool slightly.
- Spray a non-stick frying pan with olive oil spray and heat over medium-high heat.
- Add 1 red bell pepper (capsicum), thinly sliced, to the pan and cook for 3 minutes, stirring occasionally.
- Add 2 cloves of minced garlic to the capsicum and cook for another minute until fragrant.
- Remove from heat and set aside.
- In a large bowl, whisk together 6 large eggs, 2 large egg whites, ⅓ cup (40g) grated Parmesan cheese, 1 teaspoon dried rosemary, salt, and freshly ground black pepper to taste.
- Pour the egg mixture into the prepared baking tin.
- Evenly distribute the cooked sweet potato and capsicum mixture over the egg base.
- Sprinkle the remaining Parmesan cheese over the top.
- Bake for 20-25 minutes, or until the frittata is golden brown and set in the center.
- Let the frittata cool in the tin on a wire rack for 10 minutes before slicing.
- Slice the frittata and refrigerate in an airtight container until ready to serve.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
12g
Fat
7g
Carbs
4g
