Kumara and Prawn Frittata

Kumara and Prawn Frittata


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A rich frittata with kumara, onion, tomato and king prawns. Seasoned with fresh dill. A great meal to share with friends for breakfast, lunch or dinner.


Serves: 6 

  • 1 1/2 tablespoons butter
  • 2 teaspoon olive oil
  • 400g kumara, finely diced
  • 1 medium brown onion, finely diced
  • 1/2 tomato, finely diced
  • 12 king prawns, uncooked, shelled and deveined
  • 6 eggs
  • 2 tablespoons sour cream
  • 2 tablespoons dill, chopped

Preparation:20min  ›  Cook:20min  ›  Extra time:10min cooling  ›  Ready in:50min 

  1. Preheat oven to 200 degrees C.
  2. In a oven safe frying pan, fry together oil and kumara over medium heat for about 5 minutes. Stir in onion then continue cooking until kumara is tender. Stir in prawns then cook until pink.
  3. In a bowl, whisk together eggs, sour cream and dill until smooth. Pour over the kumara and prawns. Reduce heat to low, cover and allow to cook until the bottom has set, about 10 minutes.
  4. Place frying pan in preheated oven then bake until set and golden brown. Allow to cool on bench before slicing to serve.


A kumara is known in Australia as sweet potato.

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