You can make this sweet potato frittata recipe for an easy healthy brunch recipe idea.
Ingredients
3 medium red capsicum, halved & seeded
850g sweet potato, peeled and sliced into 3mm thick slices
olive oil cooking spray
3 sprigs rosemary
4 eggs
1 cup Vitasoy Soy Milky Lite
1/2 cup grated Parmesan cheese,
2 green onions, sliced
Freshly ground black pepper
Method
Preheat oven to 200°C/180°C (fan forced). Lightly grease a rectangular baking dish ( approx 26 x 16cm )
Place capsicum sweet potato onto a baking tray and spray with cooking spray. Scatter over rosemary and bake for 20-30 minutes cooked
Remove capsicum from the oven and allow to cool slightly. Removed browned skin and pull into slices
Layer sweet potato over the base of the baking dish. Top with a layer of roasted red capsicum. Repeat until all red capsicum and sweet potato used up
Beat eggs, Vitasoy Soy Milky Lite, Parmesan cheese, green onion and pepper until well combined. Pour egg mixture over the layered vegetables, rotating dish to ensure egg mixture seeps between the layers of vegetables
Bake in pre-heated oven for 40-45 minutes or until frittata is golden brown on top and firm in the centre to touch
