Sweet Potato & Rosemary Frittata – a delicious recipe with orange sweet potatoes, garlic, eggs, egg whites, rosemary leaf, parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 180c.
2
Line 18cm x 28cm tin with silicone paper.
3
Bring a saucepan of water to boil over medium-high heat.
4
Add sweet potato & cook for 5 minutes.
5
Drain & set aside.
6
Then spray a non stick frypan with olive oil spray & heat on medium-high heat.
7
Add capsicum to pan & cook for 3 minutes - stirring occassionally.
8
Add garlic to capsicum & cook for an additional 1 minute.
9
Remove from heat & set aside.
10
In a bowl whisk the eggs, egg whites, 1/3 cup parmesan, rosemary salt and pepper.
11
Pour into lined tin.
12
top with the sweet potato capsicum mixture.
13
Sprinkle with remaining parmesan cheese.
14
Bake 20 minutes or until golden and cooked through.
15
Cool in tin on rack.
16
Slice & refrigerate in airtight container until picnic.
491
kcal
Calories
22
g
Fat
42
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 450 g orange sweet potatoes (peeled & cut into 2cm pieces), 1 capsicum (cut into 2cm pieces), 2 garlic cloves (thinly sliced), 3 eggs, and more.
Yes, Sweet Potato & Rosemary Frittata falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
