Vegetable frittata
This vegetable frittata features sweet potatoes, red pepper, and garlic, combined with eggs and parmesan cheese for a hearty meal. It’s an easy, flavourful dish perfect for any time of day.
Cook time 30 min
Prep time 15 min
Ingredients:
1.50 sweet potatos2 tbsp olive oil
1 red pepper
2 garlic cloves
6 eggs
1/3 cup grated parmesan cheese
A vegetable frittata is a versatile and delicious dish perfect for any meal of the day. It's filled with nutritious ingredients like sweet potatoes and bell peppers and packs a protein punch with eggs and parmesan cheese. This frittata is not only tasty but also quick and easy to prepare, making it an excellent option for busy weeknights or a leisurely weekend brunch.
Instructions:
Preheat your oven to 375°F (190°C).
Peel and dice the sweet potatoes into small, uniform cubes to ensure even cooking.
Heat 1 tablespoon of olive oil in an oven-safe, non-stick skillet over medium heat. Add the diced sweet potatoes and cook, stirring occasionally, until they begin to soften and brown, about 8-10 minutes.
Add the chopped red pepper and minced garlic to the skillet with the sweet potatoes. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are tender and fragrant.
While the vegetables are cooking, crack the eggs into a medium-sized bowl. Beat the eggs until they are well combined. Stir in the grated Parmesan cheese and season with salt and pepper to taste.
Once the vegetables are tender, spread them out evenly in the skillet. Pour the egg mixture over the vegetables, making sure they are evenly distributed. Cook on the stovetop over medium heat for about 5-7 minutes, or until the edges start to set.
Carefully transfer the skillet to the preheated oven. Bake for 10-12 minutes, or until the frittata is set in the middle and slightly golden on top.
Remove the frittata from the oven and let it cool for a few minutes. Slice into wedges and serve warm. Enjoy your delicious vegetable frittata!
Cooking a vegetable frittata is an excellent way to incorporate more vegetables into your diet while enjoying a satisfying and nourishing meal. With its rich flavors and easy preparation, this dish is sure to become a staple in your recipe collection. Serve it hot or at room temperature, and enjoy the compliments on your culinary prowess!
Vegetable frittata FAQ:
Bake the frittata in a preheated oven at 375°F (190°C) for 10-12 minutes, or until it is set in the middle and slightly golden on top.
The frittata is done when it is set in the middle and the edges start to pull away from the skillet. A slight golden color on top also indicates doneness.
Yes, you can substitute sweet potatoes with regular potatoes or zucchini, and red pepper with any other bell pepper or a mix of vegetables like spinach or mushrooms.
Store leftover frittata in an airtight container in the refrigerator for up to 3-4 days. You can reheat it in the microwave or a skillet.
Yes, you can use other cheeses such as feta, mozzarella, or cheddar. Just make sure to adjust the quantities to your taste preferences.
Tips:
- To save time, you can pre-cook the sweet potatoes in the microwave for a few minutes before sautéing them.
- Feel free to add other vegetables like spinach, mushrooms, or onions to the frittata for extra flavor and nutrition.
- Use a non-stick, oven-safe skillet to ensure the frittata doesn't stick to the pan and can easily be transferred to the oven.
- Before adding the eggs, make sure the vegetables are evenly distributed in the pan for a uniform cook.
- Let the frittata rest for a few minutes after removing it from the oven to make slicing easier.
Nutrition per serving
8 ServingsCalories 100kcal
Protein 6g
Carbohydrates 9g
Fiber 1.36g
Sugar 2.07g
Fat 8g
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