Picnic Anyone?

Roasted Sweet Potato and Bacon Frittata

image :  Roasted Sweet Potato and Bacon Frittata

Ingredients

  • 3 cups chopped sweet potato (yam), (about 1 lb/500g)
  • 2 teaspoons olive oil, plus 2 teaspoons extra
  • salt and freshly ground pepper
  • 1 1/2 cups thinly sliced onion (about 1 large onion)
  • 1 cup finely chopped back bacon
  • 3 oz (90g) goat cheese, crumbled
  • 10 eggs
  • 2 tablespoons chopped fresh thyme (or parsley)
  • salt and freshly ground pepper
  • 1/4 cup finely grated, fresh parmesan cheese

Directions

Line a baking sheet with parchment paper. Preheat the oven to 400F (200C).

Combine the sweet potato, 2 teaspoons of the oil and a pinch of salt and pepper on the prepared baking sheet. Roast in the preheated oven, stirring once, for about 30 minutes or until tender.

While the sweet potato is cooking, heat the extra oil in a large frying pan, preferably non-stick, over medium-high heat. Add the onion and bacon and cook, stirring occasionally, for about 5 minutes or until the onion is softened.

Add the roasted sweet potato and stir until well combined. Scatter the goat cheese over top.

Whisk the eggs, thyme and a pinch of salt and pepper together in a medium bowl. Pour over the sweet potato mixture and swirl the pan to make sure the egg mixture is evenly distributed. Cook over medium heat for about 5 minutes or until the bottom is golden brown.

Sprinkle with the parmesan cheese. Place under a hot broiler for about 2 minutes or until the top is golden and set. Let stand in the pan for 5 minutes before inverting onto a plate and cutting into wedges. Serve warm or cold.

Serves 8.