Sweet Potato and Capsicum Frittata
Nothing beats the versatility of a frittata. Use up whatever vegetables you like and combine them with eggs for a boost in vitamin D
Print Recipe Sweet Potato and Capsicum Frittata
Preheat over at 180c Place the sweet potato and capsicum in a baking dish, drizzle with olive oil and bake for 10-15 minutes or until golden brown and tender. Remove from the oven, wrap in foil and leave to cool down.
If using fresh herbs, finely chop them and add them to the spinach. Once cooled, peel the skins from the capsicums and cut the flesh part into cubes, discarding the skin. Lightly grease a 15cm ovenproof frying pan or baking dish. Start the first layer with sweet potato, then the capsicum, then the spinach/herb mix and continue layering with the remaining vegetables, finishing with capsicum.
Lightly beat the eggs in a bowl and pour them gently over the vegetables and gently tilt the dish side to side to ensure the egg mixture fills all gaps and evenly coats everything.
Bake for 20-30 minutes or until firm when touched in the middle. Remove from the oven and allow it to rest for 5 minutes before cutting into serves. Serve warm or cold with a fresh garden salad