Sweet Potato and Bell Pepper Frittata by Ricardo
Prep Time
Cooking Mode
2 sweet potatoes, peeled and diced
1 red bell pepper, seeded and diced
1 tbsp tbsp. olive oil
12 eggs
¾ cup cup Gruyère cheese, grated
½ cup cup cilantro, finely chopped, plus more for serving
1 avocado, diced
2 sweet potatoes, peeled and diced
1 red bell pepper, seeded and diced
1 tbsp tbsp. olive oil
12 eggs
¾ cup cup Gruyère cheese, grated
½ cup cup cilantro, finely chopped, plus more for serving
1 avocado, diced
Directions
1With the rack in the middle position, preheat the oven to 400°F (200°C) Generously butter a 10 ½-inch (26 cm) non-stick skillet.
2On a non-stick or parchment paper-lined baking sheet, toss the vegetables with the oil. Bake for 30 minutes, stirring halfway through.
3In a bowl, whisk together the eggs, cheese and cilantro. Season with salt and pepper. Pour into the buttered skillet. Add the roasted vegetables. Bake for 20 minutes or until the frittata is completely cooked through.
4Slide the frittata onto a serving dish. Top with the avocado and more cilantro.
Disclaimer
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Personal Note
Personal Note