Hearty Sweet Potato Vegetable Frittata
Casserole
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Cook Time
35 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
This Thermomix® recipe for Hearty Sweet Potato Vegetable Frittata is ready in 35 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This hearty sweet potato vegetable frittata is an absolute highlight for any brunch or as a light dinner! The sweet potato gives the frittata a pleasant sweetness that harmonizes perfectly with the zucchini and bell pepper. I especially like to make it in the fall, when the sweet potatoes are in season. Fresh herbs and Parmesan give it a great seasoning. It is super easy to prepare and tastes good both warm and cold. A vegetarian dish that is always well received by us!
Ingredients (11 ingredients)
-
6 piece Eggs
-
150 g Cream cheese
-
to taste Salt
-
to taste Pepper
-
3 tbsp Chopped herbs
-
1 piece Red bell pepper
-
1 piece Zucchini
-
1 piece Red onion
-
1 piece Sweet potato
-
3 tbsp Grated Parmesan
-
4 tbsp Olive oil
Preparation (7 steps)
Preheat oven
Preheat the oven to 180°C top and bottom heat.
Prepare vegetables
Peel the sweet potato and cut into thin slices. Cut the bell pepper into small pieces, the zucchini into slices and the onion into rings.
Prepare eggs
Put 6 eggs, 150g cream cheese, 3 tbsp chopped herbs, salt and pepper into the mixing bowl and mix for 20 sec./speed 3.
Sauté vegetables
Heat 4 tbsp olive oil in a pan and lightly sauté the prepared vegetables (sweet potato, bell pepper, zucchini, onion) in it. Season with salt and pepper.
Add egg mixture and let set
Pour the egg mixture over the vegetables in the pan and let it set for 10 minutes over medium heat with the lid closed.
Bake frittata
Sprinkle the sweet potato frittata with 3 tbsp grated Parmesan and bake in the preheated oven for 15 minutes without a lid.
Serve frittata
Then loosen the frittata from the pan and cut into cubes or pieces and serve.
Finished cooking? Great! 🎉
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Created by
Anna Schmitz
6
Rezepte
0
Kochbücher
Allergens
- Eggs
- Milk
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