Spicy sweet potato frittata
Indulge in our Spicy Sweet Potato Frittata recipe featuring tender sweet potatoes, vibrant red pepper, fiery red hot chili peppers, and aromatic scallions, all bound together with creamy eggs, light sour cream, and a sprinkle of parmesan cheese. Finished with fresh coriander leaves and a hint of garlic, this dish is perfect for breakfast, brunch, or any time you crave a savory and spicy delight.
- 07 May 2024
- Cook time 38 min
- Prep time 20 min
- 4 Servings
- 9 Ingredients
The Spicy Sweet Potato Frittata is a delightful fusion of sweet and spicy flavors, perfect for any meal of the day. Combining the natural sweetness of sweet potatoes with the heat of chili peppers, and the creaminess of sour cream and parmesan cheese, this frittata is a sure crowd-pleaser. It’s not only delicious but also packed with nutrients, making it a wholesome choice for your family.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Peel and dice the sweet potatoes into small cubes.
- Toss them in a bit of olive oil, salt, and pepper. Spread them out on a baking sheet.
- Roast in the preheated oven for about 20-25 minutes, or until the sweet potatoes are tender and slightly browned. Stir halfway through for even cooking.
- While the sweet potatoes are roasting, heat a tablespoon of olive oil in an oven-safe skillet over medium heat.
- Add the diced red pepper, chopped red hot chili peppers, and minced garlic. Sauté for about 5-7 minutes until the peppers are softened and the garlic is fragrant.
- Stir in the chopped scallions and cook for another minute.
- In a large mixing bowl, whisk together the eggs, light sour cream, grated Parmesan cheese, and finely chopped coriander leaves.
- Season the egg mixture with salt and pepper to taste.
- Once the sweet potatoes are done roasting, add them to the skillet with the sautéed vegetables. Mix everything together to combine evenly.
- Pour the egg mixture over the vegetable mixture in the skillet. Stir gently to ensure the egg mixture is evenly distributed.
- Cook the frittata on the stovetop over medium heat for about 5-7 minutes, or until the edges begin to set but the center is still slightly jiggly.
- Transfer the skillet to the preheated oven. Bake for an additional 10-15 minutes, or until the frittata is fully set and the top is lightly golden.
- Once done, remove the skillet from the oven. Allow the frittata to cool for a few minutes before slicing.
- Serve warm, garnished with extra chopped coriander leaves if desired.
Tips:
- Precook the Sweet Potatoes: Peel and dice the sweet potatoes, then boil or steam them until they are just tender. This ensures they cook evenly and blend seamlessly into the frittata.
- Sauté Vegetables First: Lightly sauté the red pepper, chili peppers, and scallions to enhance their flavors before adding them to the egg mixture.
- Use a Non-Stick Skillet: To prevent the frittata from sticking, use a well-seasoned cast iron or a non-stick oven-safe skillet.
- Bake to Finish: After cooking on the stovetop, transfer the skillet to the oven to bake the frittata. This ensures the eggs are fully cooked and the top is nicely browned.
- Cool Before Slicing: Allow the frittata to cool for a few minutes after baking. This makes it easier to slice and helps the flavors meld together even more.
In conclusion, the Spicy Sweet Potato Frittata is an easy-to-make, versatile dish that will add a burst of flavor to your table. Whether served hot out of the oven or cold as leftovers, this frittata is sure to impress. Enjoy it on its own or pair it with a fresh salad for a complete meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 420 grams |
| Energy | |
| Calories 410kcal | 16% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 60g | 17% |
| Fiber 9g | 22% |
| Sugar 13g | 13% |
| Fat | |
| Fat 13g | 15% |
| Saturated 5g | 18% |
| Cholesterol 320mg | - |
| Vitamins | |
| Vitamin A 1990ug | 221% |
| Choline 290mg | 53% |
| Vitamin B1 0.30mg | 25% |
| Vitamin B2 0.56mg | 43% |
| Vitamin B3 1.90mg | 12% |
| Vitamin B6 0.78mg | 46% |
| Vitamin B9 100ug | 25% |
| Vitamin B12 0.97ug | 41% |
| Vitamin C 60mg | 69% |
| Vitamin E 2.04mg | 14% |
| Vitamin K 12ug | 10% |
| Minerals | |
| Calcium, Ca 220mg | 17% |
| Copper, Cu 0.42mg | 0% |
| Iron, Fe 3.20mg | 29% |
| Magnesium, Mg 88mg | 20% |
| Phosphorus, P 340mg | 27% |
| Potassium, K 1150mg | 34% |
| Selenium, Se 27ug | 51% |
| Sodium, Na 380mg | 25% |
| Zinc, Zn 2.26mg | 21% |
| Water | |
| Water 320g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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