| | Sweet potato, rocket and bacon frittata
Sweet potato, rocket and bacon frittata
Sweet potato, rocket and bacon frittata 4.3-5 9
  • Calories: 2481 kj
  • Fat: 39.3g
  • Carbohydrates: 23.6g

How to Make:

  1. Preheat oven to 180°C/160°C fan-forced. Grease a 5cm-deep, 20cm x 28cm (base) baking dish. Line with baking paper, leaving a 2cm overhang on all sides.
  2. Bring a saucepan of water to the boil over high heat. Add potato. Cook for 5 to 7 minutes or until tender. Drain. Cool. Sprinkle with paprika.
  3. Meanwhile, heat a non-stick frying pan over medium heat. Cook bacon for 3 to 4 minutes or until crisp. Drain on a plate lined with paper towel.
  4. Layer half the potato, rocket and bacon over base of prepared dish. Repeat with remaining potato, rocket and bacon. Whisk eggs and cream together in a jug. Season with salt and pepper. Pour over potato mixture. Sprinkle with cheese. Bake for 40 to 45 minutes or until set and golden. Cut into squares. Serve with salad.
Time for preparing:
52 min.


  • 650g sweet potato, peeled, thinly sliced
  • 1 teaspoon smoked paprika
  • 6 rashers middle bacon, trimmed, thinly sliced
  • 50g baby rocket
  • 8 eggs
  • 2/3 cup pure cream
  • 1/2 cup grated pizza cheese
  • Mixed salad leaves, to serve