500g McCain Butternut & Sweet Potato Chunks.
1 tablespoon Olive oil.
4 Large eggs.
1 cCove garlic, minced.
1 Red chilli, deseeded and thinly sliced.
50g Mozzarella cheese, grated.
25g Parmesan cheese, grated
50ml Sour Cream.
½ teaspoon black pepper
Prep Time: 5 - 10 minutes
Cooking 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.