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Sweet Potato Frittata with Salad

Sweet Potato Frittata

Dawn
Frittata is an easy breakfast or brunch dish and is one of those dishes that is great for using up any left overs in the fridge.
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Prep Time 20 minutes
Cook Time 45 minutes
0 minutes
Course Breakfast, Brunch, Lunch
Cuisine American, British, Continental
Servings 6

Equipment

  • 1 21 cm square baking tin [8 inch square]
  • Electronic digital scales
  • Mandoline Slicer  optional

Ingredients
  

  • 200 grams Peeled, sliced sweet potato about 3mm thick (about 1/8 of an inch) You could use the mandoline slicer for this
  • 2 medium Spring Onion, minced about 45g
  • 50 grams Cooked chick peas, garbanzo, drained (Optional) from either a tin, or pre-cooked [Note 1]
  • 3 Medium Mushroom, cleaned and sliced 80g
  • 50 grams Broccoli florets thinly sliced
  • 50 grams Crumbled Feta Cheese
  • 20 grams Good quality grated parmesan cheese
  • 8 Large Farm fresh eggs
  • 140 ml Milk preferably full fat
  • 1 teaspoon Salt
  • ⅛ teaspoon Ground white pepper
  • ¾ teaspoon Hot, smoked Paprika
  • Handful fresh coriander [Cilantro] a couple of stalks, remove and mince the leaves. Allow extra for garnish

Instructions
 

  • Lightly oil and line the baking tin with greaseproof paper
  • Preheat oven to 180c and place a rack in the centre
  • Gather and weigh your ingredients
  • Place the sliced sweet potato over the bottom of the lined tin, overlapping each other slightly.
  • Add the sliced mushroom and the chickpeas [garbanzos] (if using) on top of the potato
  • Crack the eggs into a medium bowl, add the milk and whisk thoroughly. Add the spring onion, broccoli, feta, parmesan, salt, pepper, paprika, coriander/cilantro and give the mix a good stir.
  • Pour the egg mixture over the sweet potatoes and mushroom. Top with foil and pop into the oven for 20 minutes.
  • Remove the foil, up the temperature to 200c for a further 25 (ish) minutes. It is cooked through when a knife inserted comes out clean and without any liquid.
  • Cool on a wire rack for 10+ minutes then carefully remove the frittata (still in the paper) to cool further on the wire rack. When its cool enough to handle, trim the edges and cut into 6 equal sized portions.

Notes

Note 1.  Raw chickpeas [garbanzos] double in weight when cooked.
Variation:  
  1. Replace the chickpeas [garbanzos] with Blackeye peas [if using raw beans, the weight doubles when cooked]
  2. Replace the brocolli with 1 long sweet red pepper, cleaned and thinly sliced
  3. Replace the feta cheese with a mature cheddar
  4. Add 1/4 teaspoon, minced dried chilli flakes