There's no need to head to a fancy bed-and-breakfast to get this lovely sweet potato, mushroom and cheesy frittata recipe. This recipe will become one of your favourites!
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp. oil
1 onion, chopped
1 sweet potato, peeled, cut into 1/2-inch cubes
1 cup button mushrooms, sliced
1/2 cup milk
1 cup Touch of Philadelphia Shredded Creamy Mozza Cheese
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How do I make it ?
Heat oven to 350ºF.
Heat oil in large ovenproof skillet on medium heat. Add onions, sweet potato and mushrooms; cook and stir 5 to 7 min. or until potatoes are tender.
Meanwhile whisk eggs and milk; add cheese. Pour over sweet potato mixture. Cook over low heat 2 to 3 min. or until the edges begin to set. Bake 15 min. or until eggs are just set in centre.
Remove from heat; run knife around edge of pan to loosen frittata. Let stand 10 min. Carefully slide onto serving platter. Cut into wedges to serve.
Kraft Kitchen Tips!
Serve with crusty bread and a crisp mixed green salad tossed with your favourite Kraft Dressing.
Calories From Fat
% Daily Value
Fat 14 g
Saturated fat 4.5 g
Cholesterol 200 mg
Sodium 200 mg
Carbohydrate 9 g
Fibre 1 g
Sugars 4 g
Protein 11 g
6 servings, 1 slice (147 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.