Name: Sweet Potato and Bell Pepper Frittata
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 6 serving(s)
Ingredients: 2 sweet potatoes, peeled and diced; 1 red bell pepper, seeded and diced; 1 tbsp (15 ml) olive oil; 12 eggs; ¾ cup (75 g) Gruyère cheese, grated; ½ cup (25 g) cilantro, finely chopped, plus more for serving; 1 avocado, diced

Ingredients

- 2 sweet potatoes, peeled and diced
- 1 red bell pepper, seeded and diced
- 1 tbsp (15 ml) olive oil
- 12 eggs
- ¾ cup (75 g) Gruyère cheese, grated
- ½ cup (25 g) cilantro, finely chopped, plus more for serving
- 1 avocado, diced

Preparation

- With the rack in the middle position, preheat the oven to 400°F (200°C) Generously butter a 10 ½-inch (26 cm) non-stick skillet.
- On a non-stick or parchment paper-lined baking sheet, toss the vegetables with the oil. Bake for 30 minutes, stirring halfway through.
- In a bowl, whisk together the eggs, cheese and cilantro. Season with salt and pepper. Pour into the buttered skillet. Add the roasted vegetables. Bake for 20 minutes or until the frittata is completely cooked through.
- Slide the frittata onto a serving dish. Top with the avocado and more cilantro.

Sweet Potato and Bell Pepper Frittata

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Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet