Chorizo & Sweet Potato Frittata
Prep Time
Serves
Cooking Mode
1 sweet potato, peeled, cut into1/2-in. (1-cm) cubes (approx. 2 cups/500 mL)
3 tbsp olive oil, divided
1 large onion, thinly sliced
1 cured chorizo sausage, diced (8 oz/250 g)
2 tsp finely chopped fresh thyme
10 eggs
⅓ cup milk
½ tsp salt
¼ tsp pepper
1 cup shredded Cheddar cheese
1 sweet potato, peeled, cut into1/2-in. (1-cm) cubes (approx. 2 cups/500 mL)
3 tbsp olive oil, divided
1 large onion, thinly sliced
1 cured chorizo sausage, diced (8 oz/250 g)
2 tsp finely chopped fresh thyme
10 eggs
⅓ cup milk
½ tsp salt
¼ tsp pepper
1 cup shredded Cheddar cheese
Directions
1Place sweet potato in a medium saucepan, cover with cold water and bring to a boil. Cook 5 to 7 min., or until fork tender. Drain and set aside.
2Meanwhile, heat 1 tbsp (15 mL) oil in 12-in. (30-cm) non-stick ovenproof skillet, set over medium heat. Cook onion, stirring occasionally, for 15 min. or until golden brown. Stir in sausage and thyme. Continue to cook 3 to 5 min. until sausage is lightly browned. Cool slightly.
3Preheat oven to 350°F (180°C). Meanwhile, in bowl whisk eggs with milk, salt and pepper until smooth. Stir in onion and sausage mixture, sweet potato and Cheddar. Wipe skillet clean with paper towel. Add remaining oil and set over medium heat. Pour frittata mixture in skillet. Cook 5 min., or until eggs start to set on the bottom and around edges.
4Transfer to oven for 13 to 15 min. or until eggs are set. Cut into wedges and serve with green salad.
Tips
1
Cube frittata, skewer with toothpicks, and serve as a finger food.
Disclaimer
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Personal Note
Personal Note
