Butternut & Sweet Potato Frittata
Butternut & Sweet  Potato Frittata


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
Fresh Parsley



Prep Time: 5 - 10 minutes

Cooking Time: 15 - 20 minutes

Serves: 4


  1. 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.
  2. Add McCain butternut and sweet potato chunks, scatter some black pepper into the mix to your own taste.
  3. 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.
  4. 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.