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  • Recipe Room  »  Sweet potato and red capsicum frittata



    • 500g sweet potato (1 medium), peeled and sliced into 1cm rounds
    • 6 large eggs
    • 185ml (3/4 cup) lite soy milk
    • 2 tbsp fresh herbs, finely chopped (I used parsley, sage and dill)
    • 1 tbsp olive oil
    • 1 red capsicum, seeds removed and thinly sliced into strips

    Sweet potato and red capsicum frittata



    Place the sliced sweet potato into a medium saucepan and fill with cold tap water. Heat on the stove top over high heat until boiling, then boil for 5 minutes until tender. Drain well and set aside.

    In a large bowl, whisk together the eggs, soymilk and herbs. Season with lots of freshly ground black pepper and a little salt. Set aside. Heat the overhead grill (broiler) on your oven to the highest setting.

    Heat the olive oil in a large non-stick frying pan that is also ovenproof (no plastic handles!) on the stove top. Add the sliced capsicum and sauté over high heat for 5 minutes until softened and slightly browned. Add the sweet potato and distribute evenly over the surface of the pan.

    Pour the egg mixture over the vegetables and shake the pan gently to make sure it settles evenly. Cook for 3-4 minutes, without stirring, until there is a layer of cooked egg on the bottom and a layer of runny egg on top.

    Place the frying pan under the grill with the over door ajar, and cook for 5-8 minutes until puffed up and golden. Use an oven mitt to remove as the handle will now be very hot. Allow to cool slightly before slicing and serving warm. It’s also great at room temperature.

    Submitted by
    Christie Connelly

    Tips and Tricks

    • Potatoes do best stored in a dark cool environment. Keep them out of the fridge and out of sunlight if you can – this will help prevent sprouting and shrivelling. The back of a cupboard or the bottom of a pantry are ideal.

    • While many fridges provide storage in the fridge door, this is in fact the warmest part of your fridge, as opening and closing alters the temperature. Eggs last longest when they’re in a stable cool environment, so best kept in the middle of your fridge.

    • Capsicums are best stored unwrapped in the vegetable drawer of the fridge. Red and yellow capsicums keep for up to five days but green ones will last about a week.

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