Sweet potato and red capsicum frittata17

Posted on October 29, 2012 by ChristieBreakfast, Dinner Time, Gluten Free, Vegetarian

Here we are at Meatless Monday again. Gosh they come around fast!

This week I’m going to do a bit of annoying boasting… all the herbs in this dish came from my garden. Cue smug smile.

And, we’re done. I’ll be back boasting again when I can claim some vegetables too.

Nothing much to say about today’s recipe except that frittatas are just fantastic for breakfast, lunch or dinner when you need to clean out the fridge of odds and ends. Bits of cheese, odd vegetables, limp herbs – they can all go in – and what comes out is a quick and filling meal. 

If you don’t fancy sweet potato and capsicum, then you might like to check out my roasted broccoli frittata instead.

Do you make frittata’s to clean out the fridge? What’s the weirdest ingredient or combination you’ve put in one?

Linking up with the gorgeous Veggie Mama’s Meatless Mondays. Click on through for lots more delicious vegetarian recipes!

Christie x

Sweet potato and capsicum frittata

serves 4

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

1. 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.

2. 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.

3. 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.

4. 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.

5. Place the frying pan under the grill with the oven 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.

Fig & Cherry was commissioned by Vitasoy Australia to develop this sponsored recipe featuring their range of non-dairy milks. For more great soy recipes (including plenty more by Christie!) visit www.soy.com.au.

If you are a brand or PR who would like to commission a sponsored recipe, please get in touch via the Advertising page.

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