Sweet potato frittata with colorful vegetables

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40 days left until Easter. So it's about time to reveal my favorite and lightning fast recipe for the Easter brunch, a sweet potato frittata with colorful vegetables and tomatoes in honey and garlic marinade. Do you fancy?

Our Easter Brunch

I love spending hours at the lovingly set table with my family and friends at Easter, enjoying hearty and sweet treats while the kids look for Easter eggs and work together Rummaging in the garden. Easter has always been a great culinary highlight for us, especially as we were able to celebrate Easter most of the time with spring-like temperatures outdoors. This will hopefully not be different this year:)

In addition to sweet snacks such as muffins, pancakes and self-righteous jam, savory snacks should not be missing. With many healthy ingredients, the frittata not only looks good on the covered Easter table, it also tastes warm and cold for the whole family.

Sweet Potato Frittata with Bertolli Cucina

When I got the request from Bertolli, I got a finger food idea for the Easter brunch with the tasteless olive oil Cucina To think about it, I immediately thought of the tasty vegetable appetizers.

Cucina by Bertolli tastes extremely tasteless for an olive oil and does not mask the pure vegetable taste of the frittata. Also for the tomatoes, baked in olive oil, honey and garlic, I used the neutral olive oil, which can be heated even up to 220 degrees.But since healthy nutrition is very important to me, the super delicious and fast-made frittata with sweet potatoes, zucchini, peppers and onions comes just right for me.Cut the peppers into small pieces, sliced ​​zucchini and rings into rings.