Sweet Potato, Pepper & cream cheese frittata

Name: Sweet Potato, Pepper & cream cheese frittata
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 320g sweet potato, peeled and chopped into small chunks; 1 red pepper, deseeded and chopped into small chunks; 2 spring onions, finely chopped; 2 tbsp olive oil; Salt and freshly ground black pepper; 6 eggs; 200ml milk; 1 tbsp chopped fresh coriander or parsley; 75g cream cheese

5 steps

Prep:10minCook:35min

Updated at: Thu, 17 Aug 2023 05:13:52 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories424 kcal (21%)

Total Fat28.8 g (41%)

Carbs25.3 g (10%)

Sugars9.7 g (11%)

Protein16.7 g (33%)

Sodium537.9 mg (27%)

Fiber3.6 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

320gsweet potato

peeled and chopped into small chunks

1red pepper

deseeded and chopped into small chunks

2spring onions

finely chopped

2 Tbspolive oil

salt

freshly ground black pepper

6eggs

200mlmilk

1 Tbspfresh coriander

chopped, or parsley

75gcream cheese

Instructions

Step 1

You need a silicone square mould to do this recipe. Preheat the oven to 200°C/Gas 6.

Step 2

Put the sweet potato chunks into a bowl with the red pepper and spring onions. Add the olive oil and season with salt and pepper. Toss together, then spread evenly in the silicone mould. Place in the oven to roast for 20 minutes.

Step 3

In a jug, beat together the eggs, milk and coriander or parsley. Add a little more seasoning.

Step 4

Remove the silicone mould from the oven and reduce the temperature to 180°C/Gas 4. Pour the egg mixture evenly into the compartments and dollop a few tsp of cream cheese across the top. Return to the oven for a further 20 minutes.

Step 5

Cool for 10 minutes, then remove from the mould. Eat warm or cold.

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