Spiced Sweet Potato Frittata with Minted Yoghurt
By Morrisons
Published on 26 November 2020
Sweet potatoes, fried with onion and peppers and curry powder baked with egg and served with Minty yoghurt great as a lunch or light Dinner.Time and servings
45 minsTotal time
25 minsPrep time
20 minsCooking time
Ingredients
- 1 garlic clove, (Half for the dressing)
- 2 tsps of chilli powder or curry powder
- 3 sweet potatoes, peeled and sliced (approx 500g)
- 1 red pepper, sliced
- 2 onions, (approx 150g)
- 6 eggs, beaten
- 10 g of oil
- 100 g of natural yoghurt
- 1 drop of a drop of vinegar or lemon juice
- 1 large handful of crisp salad leaves
- 0.5 tsp of dried mixed herbs, (or you can use any fresh herbs)
Method
Step 1
Preheat the oven to 190c..Step 2
Peel and slice the sweet potato into chunky slices.Step 3
Boil the sweet potatoes until they’re half cooked and tender.Step 4
In an oven proof frying pan add a little oil (1x tablespoon) and add the sliced onions and peppers.Step 5
Add the cooked sweet potatoes and cook all together for 2-3 minutes.Step 6
Add the spice and continue to cook.Step 7
Meanwhile, beat your eggs and add half your mixed herbs and some salt and pepper.Step 8
Pour the eggs over the potato and onion mix and stir well, cooking until the egg starts to set.Step 9
Place the pan in the oven and cook until all the egg has all set.Step 10
If you can't put the pan in the oven you can use a grill, but you will need to try and flip the frittata over half way through cooking.Step 11
To make the dressing, mix the leftover herbs and garlic with the yoghurt and lemon/vinegar. Add a pinch of salt and pepper to taste.Step 12
Serve with the crisp salad and dressing on the side.