Rosemary Egg Frittata

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 1 small red onion, chopped
• 3 cloves garlic, chopped
• 2 green bell peppers, 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 olive oil for frying
• 1 sweet potato, peeled and cut into thin matchsticks

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• heat 3 tablespoons of olive oil over medium heat in an oven-safe skillet, and cook and stir the onion and garlic until translucent, about 5 minutes. stir in the green peppers, and cook and stir until they have 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.
• transfer the skillet to the preheated oven and cook the frittata until fully set, about 15 minutes.
• while the frittata is baking, heat 1 cup of olive oil in a deep-fryer or large saucepan to 375 degrees f (190 degrees c). deep-fry the sweet potato slices, a layer at a time, until golden brown and crisp, about 5 minutes. remove with a slotted spoon, and drain on paper towels. top baked frittata with the fried sweet potato slices to serve.