Sweet potato frittata with red onion and button mushrooms

Love egg dishes? This sweet potato frittata with red onion and button mushrooms is a delicious combination and surprisingly filling. This recipe is perfect for those busy nights when you barely have time for cooking but don’t want to compromise on taste.

There are literally hundreds of dishes you can whip together with eggs. Sweet potato frittata is a healthy and delightful option, however, you can let your creativity loose and play around with a variety of ingredient combinations.

So what is a frittata? It is an egg-based dish almost like a quiche minus the crust. So, is it like an omelette? Almost but not quite. Frittata is thicker and fluffier than an omelette because the eggs are beaten more vigorously than when preparing an omelette.

Prepare this sweet potato frittata in less than 30 minutes. If you are a meat lover, simply add 125 ml chopped fried bacon. Enjoy!

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Sweet potato frittata with red onion and button mushrooms recipe

5 from 1 vote

Recipe by South African Mushroom Farmers’ Association Course: MainCuisine: GlobalDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Ingredients

• 1 large red sweet potato, peeled, sliced and steamed

• 10 ml olive oil

• 1 red onion, sliced

• 1 clove garlic, crushed

• 250 g button mushrooms, sliced

• 6 eggs

• 125 ml low fat plain yoghurt

• salt and pepper

• fried baby button mushroom for garnish

• micro herbs

Method

• Heat the olive oil in an oven proof frying pan, add the onion and garlic and sauté until glossy, add the mushrooms and fry until golden. Arrange the sliced red sweet potato into the pan.
• Beat the eggs and yoghurt together, season with salt and pepper. Pour the egg mixture into the frying pan. Heat over a medium plate on the stovetop until the frittata is 3 quarters cooked through.
• Place the pan under the grill and grill the top of the frittata until souffled and golden.
• Serve with extra mushroom and micro herbs.

Notes

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