sweet potato frittata (or sweet potato omelette)

You know I’m all about quick and easy meals, filling breakfasts, one pot meals you can easily make from scratch even if you’re not really into cooking. And here’s one of them – you can serve it actually any time of the day. It might be a warming fulfilling breakfast you can prepare for yourself as a start to a busy day. It can be a one pot dinner you’ll prepare in couple minutes or a bigger supper if you need one. Any time of day you choose will be fine for this sweet potato frittata (or omelette if you wish).

Absolutely love the mix of sweet, nutty potatoes with crispy fried bacon. Even though it seems very fatty it will leave you full but without feeling heavy. If you want some extra flavour and you don’t mind the smell, you can spice it up with fresh garlic clove.

This omelette is super easy and ready in minutes. And if you’d like to make a bigger batch and serve to your family, you can double or triple the ingredients. Pop them into a casserole dish and bake in the oven. Enjoy!

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sweet potato frittata

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INGREDIENTS:

• 2-3 sweet potatoes
• 3-4 free range eggs
• 4 tbsp double cream
• 4 slices of smoked streaky bacon
• handful of grated mozzarella
• spring onion for garnish
• pinch of natural rock salt or sea salt
• pinch of chilli flakes
• optionally: 1 garlic clove – finely chopped or mashed

DIRECTIONS

Heat the large non stick frying pan. Chop smoked streaky bacon and fry on a small heat until golden and crispy.

In the meantime peel and thinly slice sweet potatoes. When bacon is almost ready add sweet potato slices, sprinkle with tiny bit of salt and fry for about 10 minutes stirring every now and then. You can cove the pan with lid so that potatoes will soften quicker.

Whisk the eggs with double cream and small pinch of salt (keep in mind that usually bacon is quite salty, so add only a small pinch). If you decide to add garlic to your omelette, you can do it now whisking into eggs. When sweet potatoes are soft pour eggs all over. Sprinkle with grated mozzarella and pinch of chilli flakes. Cover the pan with lid and slowly fry until eggs are set.

Garnish with chopped spring onion and serve.