This versatile Frittata can be breakfast, lunch or dinner. Served with a side salad it makes a lovely meal.
SERVES: 4
TIME TO PLATE: 1 HOUR
WHAT YOU NEED:
- ½ tbsp olive oil
- 2 sweet potatoes (medium), peeled and thinly sliced
- 1 cup onion, thinly sliced
- 1 zucchini, thinly sliced
- 1 cup red bell pepper, diced
- 1 cup green bell pepper, diced
- 8 whole eggs whites
- Pepper to taste
- 1 tsp of dried herbs or 1 tbsp of fresh herbs finely chopped)
HOW TO MAKE: - Preheat oven to 200°c.
- Grease baking dish with oil.
- Place potatoes and onions over bottom of dish and bake until potatoes are just tender, about 20 minutes.
- Arrange zucchini slices over potatoes and onions and then sprinkle peppers over all.
- Pour eggs over vegetables and sprinkle with herbs.
- Bake until eggs are risen and set, about 25 minutes.
- Top should be golden brown.
- Can be served hot, warm or cold.