Sweet potato and zucchini frittata
Bake Bike Blog
Bake Bike Blog
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Ingredients

  • 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.

Instructions

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