Dairy-Free Baked Sweet Potato Frittata with Herbs

Ingredients

• 1 large Sweet potato
• 2 tablespoons Olive oil
• 0.5 medium Red onion
• 0.5 cup Sun-dried tomatoes
• 8 large Eggs
• 2 tablespoons Fresh herbs (parsley, thyme, rosemary)
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Peel the 1 large sweet potato and cut it into 1.27 cm cubes. In a medium bowl, toss the cubed 1 large sweet potato with 1 tablespoon of the olive oil, 0.25 teaspoon of the salt, and 0.125 teaspoon of the black pepper until evenly coated.
2. 2Spread the seasoned 1 large sweet potato in a single layer on a large baking sheet. Roast in the preheated oven for 20-25 minutes, or until the sweet potato cubes are fork-tender and slightly caramelized at the edges.
3. 3While the sweet potato is roasting, heat the remaining 1 tablespoon of olive oil in a 25.4 cm skillet over medium heat (setting 4-5 out of 10). Add the 0.5 medium red onion, finely chopped, to the skillet and cook, stirring occasionally, for 5-7 minutes, until the onion is softened and translucent. Stir in the 0.5 cup of sun-dried tomatoes, roughly chopped, and continue to cook for another 2-3 minutes, until they are warmed through and fragrant, then remove the skillet from the heat.
4. 4In a large bowl, whisk together the 8 large eggs until well combined and slightly frothy. Stir in the 2 tablespoons of fresh herbs (parsley, thyme, rosemary), finely chopped, the remaining 0.25 teaspoon of salt, and the remaining 0.125 teaspoon of black pepper. Once the roasted sweet potato is tender, carefully add the roasted 1 large sweet potato cubes and the sautéed 0.5 medium red onion and 0.5 cup sun-dried tomato mixture to the large bowl with the egg mixture, gently stirring everything together until evenly distributed.
5. 5Lightly grease a 22.86 cm baking dish (such as a pie dish or square baking dish) and pour the entire frittata mixture into the prepared dish, spreading it evenly. Place the 22.86 cm baking dish into the preheated 205°C (200°C) oven and bake for 20-25 minutes, or until the frittata is set in the center (it will not jiggle when gently shaken) and the top is lightly golden brown. Carefully remove the frittata from the oven and let it cool in the dish for 5-10 minutes before slicing and serving; this cooling time allows the frittata to firm up slightly, making it easier to cut.

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