Butternut & Sweet Potato Frittata
Ingredients
500g McCain Butternut & Sweet Potato Chunks
1 tablespoon olive oil
4 large eggs
1 clove garlic, minced
1 red chilli, deseeded and thinly sliced
50g Mozzarella cheese, grated
25g Parmesan cheese, grated
50ml Sour Cream
½ teaspoon black pepper
Fresh Parsley
Servings
4
Products we used
Directions
Prep Time: 5 - 10 minutes
Total Time: 15 - 20 minutes
- In a large bowl filled with hot water, add McCain butternut and sweet potato chunks – blanch for a minute, drain and set aside.
In a large bowl add the eggs and lightly beat them, then add the garlic, chili, mozzarella, parmesan and sour cream, stir in until completely blended. - Add McCain butternut and sweet potato chunks, scatter some black pepper into the mix to your own taste.
- Put a tablespoon of olive oil into a heavy based frying pan, be sure to sure to use the one that can be transferred into the oven, heat and add the egg mixture to the pan.
- Cook on a low-medium heat for about 5 minutes to set the base, then transfer into a pre-heated oven for around another 10 - 15 minutes or until lightly golden, scatter with fresh parsley and serve.
Photo & Recipe: @Apriena (on Instagram) [CREDIT]
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