Spring has arrived and it seems like there might be the slightest chance that we can put that slow cooker away and start looking forward to lighter meals. This frittata recipe uses sweet potatoes in place of the traditional white spuds and can include anything else that you might find in your fridge. It’s dairy free, gluten free and nightshade free.
I always have eggs and sweet potatoes in my fridge, so this frittata is a handy ‘Friday dish’ for me. You know, for those days where you can’t be bothered to make a big meal and you just need something simple and quick. It’s one of those dishes that’s great for those days when you’re not really sure what else to make, but you know you need a satisfying family meal.
2 large or 3 small sweet potatoes
1 small courgette, grated
6 large eggs
6 slices or rashers of Parma ham or bacon
1 red onion, sliced
Prick the sweet potatoes all over with a fork and microwave for 5 minutes on full power. Slice into discs of around 0.5cm (1/4 inch) thickness.
Use a large frying pan of around 30cm (12 inch) diameter.
Fry the onion until soft, then add the sweet potato, arranging the discs in one layer across the bottom of the pan.
If using bacon, grill first. Arrange the bacon or Parma ham slices across the top of the sweet potato in one layer.
Whisk the eggs in a large measuring jug and add the grated courgette, whisking again to incorporate.
Pour this mixture into the pan, ensuring that it covers the bacon/ham and sweet potatoes.
Cook for 15 minutes on a medium heat.
(You can sprinkle with lacto-free cheese or a dairy alternative at this stage, if using)
Transfer to a grill to brown the top.
Loosen the sides of the frittata, then transfer to a plate to serve. An easy way to remove it is to place an inverted dinner plate on the top, hold the base of the plate in one palm, turn the pan over with your other hand and allow the frittata tip out on to the plate.