Sweet Potato Frittata with Colorful Vegetables

This sweet potato frittata combines eggs, Parmesan, and colorful vegetables in a dish suitable for a family meal or brunch. It can be served warm or cold and cut into wedges or bite-sized pieces.

Ingredients

For the frittata

• Eggs
• Sweet potato, peeled and cut into small pieces
• Zucchini, sliced
• Bell pepper, cut into small pieces
• Onion, sliced into rings
• Olive oil
• Grated Parmesan
• Salt
• Black pepper

For the marinated tomatoes

• 10 cherry tomatoes or mini vine tomatoes
• 1 garlic clove
• 1 teaspoon honey
• 3 tablespoons olive oil
• Salt
• Black pepper

Preparation

1. Preheat the oven to 180°C.
2. Cook the sweet potato pieces until nearly tender.
3. Heat olive oil in an oven-safe frying pan. Lightly sauté the sweet potato, zucchini, bell pepper, and onion, then season with salt and pepper.
4. Beat the eggs and pour them over the vegetables.
5. Cover and cook over medium heat for about 10 minutes, until the egg mixture begins to set.
6. Sprinkle the frittata with Parmesan, remove the lid, and bake for about 15 minutes.
7. Allow the frittata to cool slightly before removing it from the pan. Cut it into wedges, cubes, or other serving-size pieces.

Honey-Garlic Tomatoes

1. Halve the tomatoes and place them in a small baking dish.
2. Combine the olive oil, honey, crushed or finely chopped garlic, salt, and pepper.
3. Coat the tomatoes with the marinade and bake until softened.
4. Serve the warm or cooled tomatoes alongside the frittata.

Serving Suggestions

Serve the frittata as a savory breakfast, a family meal, or part of a brunch spread. Because it tastes good warm or cold, it also works well as make-ahead finger food.