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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Sweet Potato And Zucchini Frittata

4.0

120 g sweet potato (peeled & cut into large cubes (this is a medium sized sweet potato))

5 eggs

125 ml cream

1 brown onion (sliced)

80 ml Cobram Estate extra virgin olive oil

2 medium-sized zucchinis (washed & thinly sliced)

60 g grated mozzarella

1 tbs sea salt

1 tbs chilli flakes

1 tbs chopped oregano or flat-leaf parsley

1 tbs chopped thyme

50 g goat’s cheese

100 g goats cheese or bocconcini ((or use bocconcini) torn or sliced)

To serve: Steamed vegetables or a green salad

Parboil the sweet potato until tender. Drain.
Preheat the oven to 180°C.
Whisk eggs and cream together.
Pan-fry the onion slices in 2 tbs oil over low heat until soft & aromatic.
Spray a baking dish (about 35cm x 25cm) with oil spray or brush on a little olive oil
Toss the sweet potato chunks in the baking dish along with the remaining oil, the zucchini, grated mozzarella, onion, salt, chilli flakes, oregano and thyme.
Pour the egg and cream mixture over the top.
Scatter with crumbled goat’s cheese or replace with torn or sliced mozzarella.
Bake for 30 minutes. Best served warm.

Course🥞Breakfast

Diets🥕Vegetarian...

Category🍳Frittata

CuisineMediterranean

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 61 weeks ago

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