Recipes
Sweet Potato Frittata
COOKING TIME : 
60 MIN
SPICINESS : 
SERVES: 
INGREDIENTS
4 – Large eggs
4 – Large egg whites
3/4 tsp (3mL) – Hot pepper sauce
1/8 tsp (0.5mL) – Ground black pepper
2 ½ tbsp (75 mL) – Instant Sauce Cheddar Sauce (mix with 225 mL hot water and stir well)
2 cups (500mL) – Shredded, peeled white-fleshed potatoes
1 cup (250mL) – ¼“(0.5 cm) Dice, peeled sweet potatoes
2 cups (500mL) – Small, fresh broccoli florets
1¼ cups (300mL) – Finely diced cooked honey ham
1/2 cup (125mL) – Finely sliced green onions
DIRECTIONS
- Beat eggs well in large bowl with egg whites, hot pepper sauce and black pepper. Set aside.
- Simmer Instant Sauce Cheddar Sauce in a large saucepan at medium, stirring often. Add potatoes and sweet potatoes and stir for 1 minute. Remove from heat and stir in broccoli, ham and onions.
- Add beaten egg mixture and combine well. Spread mixture evenly in shallow non-stick 13” x 9” (34 x 22 cm) baking dish
- Bake, uncovered, at 350°F (190°C) until egg is firmly set – about 45 minutes
Recipe Tips
- You’ll get a head start on this recipe if you dice the sweet potatoes the day before… just keep them in an air-tight container in the fridge and they’ll be ready when you are.
- Available year-round in most markets, look for local Canadian sweet potatoes to be at their freshest from early fall into the winter.
- Using a combination of whole eggs and egg whites reduces the fat content, compared to using only whole eggs, since egg whites are fat-free.
