{"id":416,"date":"2021-02-11T18:41:02","date_gmt":"2021-02-11T19:41:02","guid":{"rendered":"http:\/\/dumpshop.me\/?p=416"},"modified":"2023-10-23T09:40:17","modified_gmt":"2023-10-23T09:40:17","slug":"sweet-potato-frittata","status":"publish","type":"post","link":"http:\/\/dumpshop.me\/index.php\/2021\/02\/11\/sweet-potato-frittata\/","title":{"rendered":"Sweet Potato Frittata"},"content":{"rendered":"
This Sweet Potato Frittata is absolutely packed full of flavour. It’s quick, easy and perfect for lunch!<\/span><\/strong><\/span><\/p>\n A frittata is great because it’s essentially a quiche without the fuss of making a crust. Sometimes you want lunch and you want it now. Without making pastry, blind baking and all that malarkey (I mean it’s really not all that much fuss but clearly I’ve turned into a kitchen diva since last time you were here). Frittata! You’re gonna love it! Follow me!<\/p>\n Yep, I’m putting it out there. For me, there’s nothing worse than a frittata that overwhelmingly tastes of egg. I see a frittata as an opportunity to load in as much flavour as possible, and that’s exactly what I’ve done here. I was anticipating this recipe to be somewhat ‘healthy’ but this is me and this is this blog, so obviously somehow we’ve still ended up with cream, cheese and bacon 🤣<\/p>\n Don’t sub with regular potato, it needs to be sweet to balance out the flavours. If you’re looking for a more low carb version I imagine butternut squash would work well.<\/p>\n First thing you’ll want to do is whisk the eggs together with cream and a good pinch of salt and pepper. I recommend using large fresh eggs<\/strong>.<\/p>\n Yes, if you don’t have cream then milk will work just as well. I recommend semi-skimmed or whole, just to add a creaminess to the frittata.<\/p>\n Process shots: add cream, eggs and s&p to bowl (photo 1), whisk until smooth (photo 2).<\/em><\/span><\/p>\n The great thing about a frittata is that’s it’s all cooked in one pan. Hey, who doesn’t love less washing up?!<\/p>\n Here I use a 9″ pan<\/strong>, which works perfectly for a frittata of this size. 10″ would be fine, the frittata would just be on the thinner side. In both cases though it’s important that the pan is non-stick<\/strong> and is oven safe<\/strong>.<\/p>\n If you’re pan isn’t suitable for the oven, isn’t non-stick or isn’t the right size, just pour it all into a baking dish and cook it that way!<\/p>\n A couple of tips when making the frittata: 1. Make sure you use the pancetta fat<\/strong> – it adds heaps of flavour! 2. Ensure you distribute out the ingredients<\/strong> as best you can, just so you don’t get a clump of just one thing. I like to actually scoop out some of the filling and pour on top once I’ve added the eggs. I find this helps prevent everything from sinking to the bottom.<\/p>\n Process shots: add pancetta to pan (photo 1), fry then remove (photo 2), fry sweet potato in leftover fat (photo 3), add in butter (photo 4), fry spinach (photo 5), add in pancetta, feta and chives, then remove 1\/3 (photo 6), pour in eggs then add filling on top (photo 7), bake (photo 8).\u00a0<\/em><\/span><\/p>\n This will feed four hungry people or 6 with a small side salad. Any leftovers just tightly cover in the fridge for 2-3days. I usually blitz in the microwave to reheat, but room temp also works well!<\/p>\n If you’re looking for more one pan egg recipes check out these beauties:<\/em><\/strong><\/p>\n Alrighty, let’s tuck into the full recipe for this sweet potato frittata shall we?!<\/p>\n \n<\/p>\n
The BEST Frittata Recipe!<\/strong><\/span><\/h2>\n
Sweet Potato Frittata Ingredients<\/strong><\/h3>\n
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Can I sub the Sweet Potato?<\/em><\/h3>\n
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Can I use milk instead of cream?<\/em><\/h3>\n
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One Pan Frittata<\/strong><\/span><\/h2>\n
What kind of pan should I use for a frittata?<\/em><\/h3>\n
Can you make frittata in a baking dish?<\/em><\/h3>\n
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Serving Sweet Potato Frittata<\/strong><\/span><\/h2>\n
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How to make a Sweet Potato Frittata<\/span><\/strong>\u00a0(Full Recipe & Video)<\/h2>\n