STREAMING NOW: Chuck's Week Off

Sweet Potato & Rosemary Frittata

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I found this recipe in an old Woman's Weekly that I was about to recycle. Ideal for a picnic lunch.”
READY IN:
40mins
SERVES:
8
YIELD:
8 slices
UNITS:
US

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: