Baked Herb and Egg Frittata

Baked Herb and Egg Frittata


2 people made this

Rosemary and basil egg frittata, topped with fried sweet potato sticks.


Serves: 8 

  • 3 tablespoons (60ml) olive oil
  • 1 small red onion, chopped
  • 3 cloves garlic, chopped
  • 2 green capsicums, diced
  • 12 eggs, beaten
  • 1/2 cup chopped fresh basil leaves
  • 4 sprigs fresh rosemary, leaves removed and chopped
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup (250ml) olive oil for frying
  • 1 sweet potato, peeled and cut into thin matchsticks

Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Preheat oven to 180 degrees C.
  2. Heat 3 tablespoons (60ml) of olive oil over medium heat in an oven-safe frypan, and cook and stir the onion and garlic until translucent, about 5 minutes. Stir in the green capsicum and cook and stir until it has begun to soften, 5 more minutes. Pour the eggs over the vegetables and stir in the basil, rosemary, salt and pepper. Reduce the heat to medium-low, let the eggs sit over the heat until they have started to set, about 10 minutes.
  3. Transfer the frypan to the preheated oven and cook the frittata until fully set, about 15 minutes.
  4. While the frittata is cooking, heat 1 cup (250ml) of olive oil in a deep-fryer or large saucepan to 190 degrees C. Deep-fry the sweet potato sticks, a layer at a time, until golden brown and crisp, about 5 minutes. Remove with a slotted spoon, and drain on paper towels. Top cooked frittata with the fried sweet potato slices to serve.

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