Frittata, which translates to ‘fried’ in Italian, is known as a classic egg-based brunch dish, similar to an omelet, crustless Quiche or Spanish tortilla. What sets them apart is the way they are cooked.
Frittatas are cooked in a cast iron pan, stove-top, and are then normally finished in the oven (we’ll be finishing ours under the grill).
Not only are they delicious but frittatas are quick and easy to prepare. They are protein-rich and, although known as a brunch dish, can be enjoyed for breakfast, lunch or dinner.
Eggs are nutrient powerhouses that work amazingly well in both sweet and savoury dishes. They are perfect for anyone wanting to lose weight, because eggs help us feel fuller for longer, and are also easy on the purse-strings.
12 oz sweet potato, peeled, chopped and cooked
2 tbsp lard, butter or oil for cooking
1 large onion, chopped
1 red pepper, deseeded and sliced
4 oz frozen peas
6 large eggs beaten
salt and pepper
In a large frying pan, heat 1 tbsp cooking oil and cook the onion and red pepper for 5 minutes, then add the cooked sweet potato and frozen peas and cook for another couple of minutes.
Pour the vegetables into the beaten egg mixture and season.
Heat remaining oil in the frying pan and pour in the eggs and vegetables back in.
Cook on a low heat for 15 to 20 minutes or until the frittata appears to be set. Meanwhile preheat the grill.
Pop the pan under the grill for 5 to 10 minutes, until the frittata is golden on top.
Serve hot or cold