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). 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. The dish also called for ricotta – in place of its heavier cream counterpart – making for a lightened up dinner all round. Baked in a round cake pan – the end result being quite the sight to see! And, my friends, I seem to recall that the meal was toddler approved – without any suspicion of the vegetables hidden within. A winner dinner indeed! 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
- Preheat oven to 180C. Grease and line a round cake tin.
- 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.
- Meanwhile – whisk eggs and ricotta in a medium bowl. Add vegetable mix, and stir well to combine.
- Pour into prepared tin, and bake for 30-40 minutes – or until cooked through.
- Allow to stand in tin for 10 minutes, then slice and serve.
What about you? How do you keep track of new recipes?