Sweet Potato and Zucchini Frittata

This is also lovely for lunches the next day if you have leftovers. There’s cream, there’s cheese….there’s a whole lot to love here.

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Course: Breakfast, Lunch, Dinner, Brunch

Cuisine: Italian

Prep Time: 10

Cook Time: 30

Servings:

Calories: 555kcal

Author: Nellie Kerrison | Relish Mama

Cost: 18

120 g sweet potato peeled & cut into large cubes (this is a medium sized sweet potato)
5 eggs
125 ml cream
1 brown onion sliced
80 ml Cobram Estate extra virgin olive oil
2 medium-sized zucchinis washed & thinly sliced
60 g grated mozzarella
1 tbs sea salt
1 tbs chilli flakes
1 tbs chopped oregano or flat-leaf parsley
1 tbs chopped thyme
50 g goat’s cheese
100 g goats cheese or bocconcini (or use bocconcini) torn or sliced
To serve: Steamed vegetables or a green salad

Parboil the sweet potato until tender. Drain.
Preheat the oven to 180°C.
Whisk eggs and cream together.
Pan-fry the onion slices in 2 tbs oil over low heat until soft & aromatic.
Spray a baking dish (about 35cm x 25cm) with oil spray or brush on a little olive oil
Toss the sweet potato chunks in the baking dish along with the remaining oil, the zucchini, grated mozzarella, onion, salt, chilli flakes, oregano and thyme.
Pour the egg and cream mixture over the top.
Scatter with crumbled goat’s cheese or replace with torn or sliced mozzarella.
Bake for 30 minutes. Best served warm.

This recipe is an adaptation from the RM Cooking Club November 2021 collection.