Baked sweet potato and red onion frittata

Ingredients

For 1 serving

• Eggs2
• Egg whites50 g
• Sweet potatoes120 g
• Red onion0.3
• Rosemary1 g
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: eggs,

In season: September – January

Method

1. Preheat the oven to 190 °C (conventional).
2. Peel the sweet potato and slice it thinly, about 3 mm; peel the red onion and slice it thinly; chop the rosemary needles.
3. Heat the oil in a frying pan over medium heat and cook the sweet potato, onion and rosemary for 8 minutes, stirring gently, until soft and lightly golden; salt them.
4. Meanwhile beat the eggs and egg whites with salt and pepper.
5. Transfer the vegetables to a small baking dish (about 15 cm), pour the eggs over and spread them evenly.
6. Bake for 15–18 minutes, until the frittata is set in the centre and golden on top; let it cool for a few minutes before cutting.