This easy and delicious brunch recipe is great for family or friends, and would work well as part of a bigger brunch feast on a special occasion like Mother's Day or Easter. It can be prepped from start to finish in a large, well-seasoned frying pan or enamel dish.
Baked Sweet Potato Frittata
Serves 4
Ingredients
Non-stick cooking spray
extra virgin olive oil
1 large sweet potato, peeled and diced
1 medium red bell pepper, diced
½ medium red onion, diced
½ tsp garlic powder
1 tsp dried basil
1 tsp dried parsley
Sea salt and black pepper, to taste
6 large eggs
3 tbsp semi-skimmed milk
125g Gouda cheese, grated
50g fresh rocket
Optional: Fresh parsley and basil, to serve
Method
1. Pre-heat oven to 190°C. Spray a medium-sized baking dish with non-stick cooking spray and set aside.
2. Heat one tablespoon olive oil in a large frying pan over a medium heat. Add the sweet potato, red pepper, onion, garlic powder, dried basil, and dried parsley. Season with salt and black pepper to taste, and stir to combine.
3. Cook, stirring occasionally, until the pepper and onion soften and the sweet potato starts to develop a bit of colour. Approximately 5-6 minutes.
4. While the vegetables cook, whisk together the eggs and milk in a large bowl. Add half of the Gouda cheese and stir to combine.
5. Remove the vegetables from the heat and transfer to the prepared baking dish. Spread into a uniform layer and set aside.
6. Add the remaining olive oil to the frying pan over a medium heat and toss in the rocket. Cook, stirring occasionally, just until the greens wilt, approximately 2 minutes. Remove from the heat and spread across the top of the other vegetables in the baking dish.
7. Pour the egg mixture on top and spread with a rubber spatula, if necessary, to cover the entire surface. Sprinkle the remaining cheese over the top and season with additional salt and black pepper, if desired.
8. Bake in the oven until the egg has set and the top starts to turn golden brown, approximately 25-30 minutes. Remove from the oven and cool slightly before slicing. Garnish with fresh herbs, if using, and serve immediately. Enjoy!
More breakfast and brunch recipes:
Asparagus Tortilla
Asparagus with Poached Eggs and Parmesan Sauce
Asparagus, Sweet Potato and Tomato Shakshouka
Berrilicious Oat Pancakes
Cherry Bakewell Baked Oats
Blueberry Muffins
Stewed Fruit
Pear and Blueberry Overnight Oats
Pistachio, Oat and Cranberry Pancakes
Baked Sweet Potato Frittata
Serves 4
Ingredients
Non-stick cooking spray
extra virgin olive oil
1 large sweet potato, peeled and diced
1 medium red bell pepper, diced
½ medium red onion, diced
½ tsp garlic powder
1 tsp dried basil
1 tsp dried parsley
Sea salt and black pepper, to taste
6 large eggs
3 tbsp semi-skimmed milk
125g Gouda cheese, grated
50g fresh rocket
Optional: Fresh parsley and basil, to serve
Method
1. Pre-heat oven to 190°C. Spray a medium-sized baking dish with non-stick cooking spray and set aside.
2. Heat one tablespoon olive oil in a large frying pan over a medium heat. Add the sweet potato, red pepper, onion, garlic powder, dried basil, and dried parsley. Season with salt and black pepper to taste, and stir to combine.
3. Cook, stirring occasionally, until the pepper and onion soften and the sweet potato starts to develop a bit of colour. Approximately 5-6 minutes.
4. While the vegetables cook, whisk together the eggs and milk in a large bowl. Add half of the Gouda cheese and stir to combine.
5. Remove the vegetables from the heat and transfer to the prepared baking dish. Spread into a uniform layer and set aside.
6. Add the remaining olive oil to the frying pan over a medium heat and toss in the rocket. Cook, stirring occasionally, just until the greens wilt, approximately 2 minutes. Remove from the heat and spread across the top of the other vegetables in the baking dish.
7. Pour the egg mixture on top and spread with a rubber spatula, if necessary, to cover the entire surface. Sprinkle the remaining cheese over the top and season with additional salt and black pepper, if desired.
8. Bake in the oven until the egg has set and the top starts to turn golden brown, approximately 25-30 minutes. Remove from the oven and cool slightly before slicing. Garnish with fresh herbs, if using, and serve immediately. Enjoy!
More breakfast and brunch recipes:
Asparagus Tortilla
Asparagus with Poached Eggs and Parmesan Sauce
Asparagus, Sweet Potato and Tomato Shakshouka
Berrilicious Oat Pancakes
Cherry Bakewell Baked Oats
Blueberry Muffins
Stewed Fruit
Pear and Blueberry Overnight Oats
Pistachio, Oat and Cranberry Pancakes
Pin it:
We may earn a small commission for products purchased through links in this article.