Go Back

Sweet potato and pea frittata

This easy sweet potato and pea frittata makes anutritious and satisfying lunch or brunch, especially when served with a crispgreen salad. The combination of tender sweet potato, green peas, herbs and eggsmakes this vegetarian frittata naturally rich in protein and a good source offibre, while Pecorino adds extra flavour and calcium. It is also a wonderfullyversatile dish for entertaining. Serve it warm as a light lunch, or let it coolcompletely and cut it into small squares or thin wedges for an easy partyappetiser. It is perfect for a garden party, picnic or dinner party starter andcan be prepared ahead of time and served at room temperature.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 2
Course: Appetizer, Breakfast
Cuisine: Spanish
Ingredients Equipment Method

Ingredients
  

  • 1 tbsp olive oil
  • 2 sweet potatoes
  • 1 cup green peas
  • 1 garlic clove minced
  • ½ tsp dried oregano
  • Salt and freshly ground black pepper
  • 5 eggs
  • 2 tbsp chopped coriander
  • 2 tbsp grated Pecorino

Equipment

  • 1 Frying pan

Method
 

  1. Peel the sweet potatoes, cut them in half horizontally, then slice them very thinly.
  2. Heat the oil in a large frying pan and gently sauté the sweet potatoes for about 8 minutes, or until tender. Add the garlic and oregano and stir for a few seconds, then add the green peas and a small amount of water. Cover and steam for 3–5 minutes, until the peas are tender.
  3. Arrange the vegetables evenly in the pan. Lightly whisk the eggs with a little salt and pepper, then pour them evenly over the vegetables.
  4. Reduce the heat, scatter the grated Pecorino over the top, cover and cook for 8–10 minutes, or until the egg is set and the surface is no longer runny.
  5. If you prefer a golden top, place the pan under the grill for about 1 minute, until lightly browned. You can scatter a little extra cheese over the top before grilling, if you like.
  6. Serve warm, sprinkled with the chopped coriander. Alternatively, let the frittata cool, then cut it into small squares or thin wedges and serve as a party nibble or appetiser.