5 Ratings
  • 2 Rating Star 2
  • 5 Rating Star 2
  • 1 Rating Star 1
  • 5 Ratings

Garlic and red pepper semisoft cheese lends a tender, rich texture to this sweet potato and yukon gold potato frittata.

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Ingredients

  • 2 small sweet potatoes, thinly sliced or chopped

  • 1 medium Yukon gold potato, chopped

  • 1 small red onion, cut into thin wedges or chopped

  • 2 tablespoons olive oil

  • Salt

  • 8 eggs

  • ½ 5.2 ounce semisoft cheese with garlic and roasted pepper

  • Fresh oregano (optional)

Directions

  • Preheat oven to 450°F. In a 13x9x2-inch pan combine potatoes and red onion. Toss with olive oil and sprinkle with salt. Roast, uncovered, for 15 minutes.

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  • Meanwhile, in a medium bowl whisk together eggs, cheese, and a pinch of salt until combined. Reduce oven temperature to 400°F. Pour egg mixture over vegetables; return to oven. Bake for 7 to 9 minutes or until eggs are set.

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  • Invert frittata onto a large cutting board; cut in wedges. Flip wedges top side up and place on plates. If desired, top with oregano.

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Nutrition Facts

344 calories, 25 g fat (10 g saturated fat, 2 g polyunsaturated fat, 9 g monounsaturated fat), 424 mg cholesterol, 566 mg sodium, 17 g carbohydrates, 2 g fiber, 4 g sugar, 15 g protein.

Reviews

5 Ratings
  • 2 Rating Star 2
  • 5 Rating Star 2
  • 1 Rating Star 1