Sweet Potato Frittata Slices with Cheddar and Red Pepper
These sweet potato frittata slices combine tender cubes, cheddar, herbs, and red pepper in a quick egg bake made for lunchboxes, brunch, or make-ahead snacks.
Servings: 12
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 5 minutes
Total: 20 minutes
Ingredients
Ingredients
- 1 large (about 400 g) sweet potato peeled and cut into small cubes
- 5 large eggs none
- 50 g (about 1/2 cup) cheddar cheese grated
- 1 tablespoon flour gluten-free if desired
- 1/2 teaspoon mixed dried herbs none
- to taste salt and black pepper none
- 1 red pepper finely chopped
Instructions
Instructions
- Heat the oven to 180°C/390°F and line a 25 cm/9.5-inch square baking dish with parchment paper.
- Put the cubed sweet potato on a large plate and microwave on high for 5 to 6 minutes, until just tender.
- Whisk the eggs in a large bowl. Stir in the cheddar, flour, dried herbs, salt, and pepper.
- Transfer the sweet potato to the prepared dish, scatter the chopped red pepper over it, pour in the egg mixture, and bake for 15 to 20 minutes, until set through.
- Cool for at least 10 minutes before cutting into 12 slices so the pieces keep their shape.
- Keep covered in the refrigerator for up to 2 days.