Sweet Potato & Rosemary Frittata

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 450 g orange sweet potatoes (peeled & cut into 2cm pieces)
• 1 capsicum (cut into 2cm pieces)
• 2 garlic cloves (thinly sliced)
• 3 eggs
• 4 egg whites
• 1/2 teaspoon fresh rosemary leaf (chopped)
• 1/3 cup parmesan cheese (grated)
• 2 tablespoons parmesan cheese (grated to sprinkle on top)
• salt & pepper
• olive oil flavored cooking spray

Recipe

• 1 preheat oven to 180c.
• 2 line 18cm x 28cm tin with silicone paper.
• 3 bring a saucepan of water to boil over medium-high heat.
• 4 add sweet potato & cook for 5 minutes.
• 5 drain & set aside.
• 6 then spray a non stick frypan with olive oil spray & heat on medium-high heat.
• 7 add capsicum to pan & cook for 3 minutes - stirring occassionally.
• 8 add garlic to capsicum & cook for an additional 1 minute.
• 9 remove from heat & set aside.
• 10 in a bowl whisk the eggs, egg whites, 1/3 cup parmesan, rosemary salt and pepper.
• 11 pour into lined tin.
• 12 top with the sweet potato capsicum mixture.
• 13 sprinkle with remaining parmesan cheese.
• 14 bake 20 minutes or until golden and cooked through.
• 15 cool in tin on rack.
• 16 slice & refrigerate in airtight container until picnic.