Bacon and sweet potato frittata
Orange sweet potato (kumara)
400 g, peeled, cut into 2cm pieces
Chargrilled capsicum in oil
½ cup(s), (60g) drained
7 medium, lightly beaten
Grated parmesan cheese
½ cup(s), (40g)
Frozen green peas
½ cup(s), (60g) thawed
1 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 5cm-deep, 18cm square cake tin with oil and line with baking paper.
- Steam potato for 12 mins or until tender. Meanwhile, lightly spray a small non-stick frying pan with oil and heat over medium heat. Cook bacon for 4-5 mins or until golden.
- Place sweet potato and capsicum evenly spaced, in prepared tin. Combine eggs, parmesan, peas and cooked bacon. Season with salt and freshly ground black pepper. Pour into tin. Bake for 25-30 mins or until set. Cut frittata into squares, then serve.
- Serve frittata with a side of steamed broccoli florets or baby beans.