Sweet Potato, Basil And Mozzarella Frittata
- 1 lb sweet potatoes, peeled and thinly sliced into rounds
- 1 tbsp vegetable or olive oil
- 6 None eggs, at room temperature
- 3/4 cup light cream
- 2 tbsp chopped fresh basil, plus additional small leaves, for garnish
- 1/4 cup freshly grated Parmesan cheese
- 5 oz mozzarella cheese, thinly sliced into rounds
- Preheat the oven to 350u0b0F. Grease a foil-lined 11 x 7 inch baking pan, extending the foil over long sides for handles.
- Heat a grill pan on high heat. Toss sweet potatoes and oil in a large bowl. Season. Cook in batches for 2 mins each side, or until golden and just tender. Transfer to a plate.
- Whisk eggs and cream in a bowl. Stir in basil and Parmesan cheese. Season. Pour egg mixture into prepared pan. Arrange sweet potatoes and mozzarella alternately in rows.
- Bake for 30 mins, or until golden and set. Let stand for 5 mins. Cut into squares. Garnish with basil leaves.
sweet potatoes, vegetable, eggs, light cream, fresh basil, freshly grated parmesan cheese, mozzarella cheese
Taken from recipes-plus.com/api/v2.0/recipes/23839 (may not work)