Sweet potato, bacon and courgette frittata recipe

sweet potato bacon and courgette frittata recipe

Ingredients

  • 2 medium sweet potatoes diced
  • 1 medium red onion
  • 3 – 4 rashers of bacon depending how see through they’ve been cut
  • ¼ chorizo sausage chopped
  • 6 free range eggs
  • 1 courgette
  • 1 chilli chopped
  • 2 cloves of garlic chopped
  • Slithers of your favourite cheese or enough to grate and melt on top to liking (I used a mixture of brie, Welsh Seaweed and Welsh Cheddar but you can leave out all together if you wish)

Instructions

Peel and dice the sweet potato and heat on a medium heat in a high sided frying pan or wok with a bit of olive oil. Whilst that is softening up chop the onions, chorizo, chilli, garlic and rashers of bacon into small lardons.

Use a spiralizer or julienne on the courgette but discard the soft centre as this has too much moisture and doesn’t hold a decent shape or consistency. When the potato starts to soften a bit after about 8-10 minutes add the onions and chopped bacon and give a good stir. Continue cooking until the bacon starts to crisp a bit and the fat renders along with the onions starting to brown for a another 5 minutes depending on the power of your hob.

Now add the chilli, garlic, chorizo and courgette strips to the pan and stir to incorporate everything. Continue cooking for a few minutes and whilst it’s cooking crack 6 eggs, add a bit of sea salt and pepper and whisk for a few minutes by hand to fluff them up and get some air into the mix so the frittata has a bit more volume to it than a standard omelette.  Once the courgette and chorizo has cooked a bit drizzle the freshly whisked eggs to evenly to the pan trying to coat everything.

I dropped a few nuggets of leftover brie, some Welsh Seaweed Cheese that I’d picked up from Riverside Market in Cardiff on Sunday and a little bit of some Welsh Cheddar to fill in the gaps. Add as much cheese to your liking or skip all together if you’re cutting the calories. Continue to cook for a few minutes so the bottom of the egg mixture cooks but put the grill on a medium high whilst it’s cooking and finish off under there so the top cooks and cheese melts into the frittata mixture below.

I halved it between two plates but I was pretty full after my half so could easily do 4 meals with a side salad or 3 on its own. Can be eaten warm or I had it the following day for lunch in work and was equally delish eaten cold.

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