Sweet Potato and Tomato Frittata. A frittata is perfect for breakfast, lunch or dinner, and it's healthy too! Heat the oil in an ovenproof frying pan over a medium heat. This tasty Sweet Potato and Sun-dried Tomato Frittata is a great-tasting prep-ahead meal that makes having a healthy breakfast on the fly possible any day!
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Recipe inspired by The Fauxmartha and adapted from this sweet potato, spinach and goat cheese frittata and sweet potato breakfast burritos.
The frittata is one of my favorite things to throw together because, really, anything you need to use up can go into a frittata.
Last week, I had a variety of tomatoes, zucchini, and some really lovely sweet potato greens on hand, so I made this simple zucchini frittata.
You can prepare Sweet Potato and Tomato Frittata using 10 components as well as 10 steps. Right here is just how you accomplish.
Preparation To Make of Sweet Potato and Tomato Frittata
- Step by step. 1 of Sweet potato.
- Directions. 1 of oil.
- Detaile. 1 of salt and pepper.
- Detaile. 1 of pepper flakes.
- Directions. 2 of Red onions.
- Directions. bunch of grape tomatoes.
- Step by step. 2 tbsp of Balsamic Vinegar.
- Guidelines. bunch of cabbage leaves.
- Step by step. 12 of eggs.
- Guidelines. 1 of basil oil.
Use this recipe as a guide to use up. Place the pan under the hot grill briefly until the top of the frittata has set. Try not to overcook the eggs or they will turn rubbery. Back to this delicious potato, ham and tomato frittata.
How To Make Sweet Potato and Tomato Frittata
- Wedge sweet potato. Toss with oil, salt and pepper,,and red pepper flakes.
- Roast sweet potato 25 minutes until browned.
- Place tomatoes, sliced red onion, with oil salt and pepper on baking sheet with sweet potato.
- Take out roasting veggies. Leave oven on.
- Blanch cabbage leaves.
- Whisk eggs.
- Place veggies thus far in skillet. Add eggs.
- Move skillet to oven at 350 for 25 minutes.
- Allow baked frittata to cool, then drizzle in basil oil.
- Enjoy:).
The thinly sliced potatoes serve as a thin crust at the bottom of the frittata. With caramelized onions, tomatoes, kale and sweet potato goodness topped with melted mozzarella, you'll want to make this for breakfast every single No but really, this frittata has definitely become my go-to recipe. Loaded with tons of veggies like kale and sweet potatoes, I wouldn't mind a slice of this. Pour the egg mixture over the asparagus mixture and cook for a few minutes until the eggs start to set. Using a rubber spatula, loosen the frittata from skillet and slide the frittata.
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