Colorful Veggie Frittata

This vibrant frittata is packed with flavor and nutrients. The combination of sweet potato, mixed peppers, and mushrooms makes it not only colorful but also deliciously satisfying!

Ingredients

• 80g frozen sweet potato chunks
• 80g frozen mixed peppers
• 80g tinned mushrooms, drained
• 3 large eggs
• 2 tablespoons ricotta cheese
• 1 tablespoon olive oil
• 1 teaspoon dried herbs (like oregano, thyme, or basil)
• Salt and pepper to taste
• Optional: Fresh herbs for garnish

Cooking Instructions

1. Prep Ingredients: Thaw the sweet potato chunks and mixed peppers in the microwave or on the stovetop until warm.
2. Cook the Veggies: In your 20cm frying pan, heat the olive oil over medium heat. Add the sweet potato chunks and sauté them for about 3-4 minutes until they are slightly tender. Then add the mixed peppers and tinned mushrooms, stirring for an additional 2-3 minutes until they are warmed through and combined well.
3. Whisk Eggs: In a bowl, whisk together the eggs, ricotta cheese, dried herbs, salt, and pepper until well combined.
4. Combine: Pour the egg mixture evenly over the vegetables in the frying pan, gently lifting the veggies with a spatula to allow the egg mixture to flow underneath.
5. Cook Frittata: Reduce the heat to low and cover the pan with a lid. Cook for about 5-7 minutes, or until the edges start to set.
6. Finish Under Grill: Preheat your grill (broiler). Once the edges are set, place the pan under the grill for around 2-3 minutes, or until the top is golden and puffed up.
7. Serve: Remove the frittata from the pan and let it cool for a minute. Slice into wedges and garnish with fresh herbs if desired.

Flavor Profile

This frittata features a sweet and savory profile from the sweet potatoes, a slight tang from the ricotta, and vibrant freshness from the peppers and mushrooms. The dried herbs add that lovely herby flavor, making it comforting and enjoyable.

Enjoy your colorful and herby frittata! If you have any alterations or additions, just let me know! 🍳🌈