Sweet potato and zucchini frittata

IMG_2579 This tasty little dinner, has been sitting in my photo archives for too long. Just waiting to be shared  with the bloggy world. Sadly – I cannot find where I recorded the recipe anywhere. So I will have to go from memory (yes a little risky, I know). IMG_2569 What I do recall – is that it was easy to throw together. Especially when you have a grater attachment on your food processor – to grate the vegetables in a matter of moments. No elbow grease required. IMG_2571IMG_2573 The dish also called for ricotta – in place of its heavier cream counterpart – making for a lightened up dinner all round. IMG_2575 Baked in a round cake pan – the end result being quite the sight to see! IMG_2576 And, my friends, I seem to recall that the meal was toddler approved – without any suspicion of the vegetables hidden within. IMG_2578 A winner dinner indeed! IMG_2584 Sweet potato and zucchini frittata

  • Olive oil spray
  • 1 large sweet potato, grated
  • 1 red onion, grated
  • 1 zucchini grated
  • 2 tbs semi dried tomatoes, sliced
  • Handful mint leaves, shredded
  • A sprinkle of dried thyme
  • 4 eggs
  • 125g ricotta
    1. Preheat oven to 180C. Grease and line a round cake tin.
    2. Spray a frypan with a little olive oil, and cook sweet potato and onion until starting to soften (about 5 minutes). Remove from heat, then add zucchini, tomatoes and herbs.
    3. Meanwhile – whisk eggs and ricotta in a medium bowl.  Add vegetable mix, and stir well to combine.
    4. Pour into prepared tin, and bake for 30-40 minutes – or until cooked through.
    5. Allow to stand in tin for 10 minutes, then slice and serve.

    What about you? How do you keep track of new recipes?

    4 thoughts on “Sweet potato and zucchini frittata

    1. I am definitely going to try this and I LOVE sweet potato in a fritatta. I never make new recipes of my own, so don't need to worry about keeping track of them :-).

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