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Sweet Potato and Bacon Frittata with Rocket and Pear Salad

posted Aug 14, 2014, 8:52 PM by Rebecca Smith
Serves: 4
Preparation time: 10 mins
Cooking time: 30 mins



8 eggs
½ cup reduced fat milk�
1 cup sweet potato, peeled and diced
1 onion, diced
80g lean bacon (fat removed, using just the eye of the bacon), diced
Pepper to taste
Spray oil

Rocket and Pear Salad

1 bag rocket leaves�
1 pear, thinly sliced or shaved with a vegetable peeler
½ cup walnuts, crumbled
1 tsp balsamic vinegar
3 tsp extra virgin olive oil
Pepper to taste


Preheat oven to 180 degrees Celsius.
Crack the eggs into a bowl, add milk and whisk.
Spray an ovenproof pan or dish with oil, place onto the stove and heat.
Add sweet potato, onion, bacon and sauté lightly. Add the egg mixture.
Stir and place into the oven for 25 minutes or until cooked.
In the meantime, place rocket leaves onto a plate, sprinkle with pear and walnuts, drizzle with oil and vinegar, season with pepper.

Remove frittata from oven, leave to cool for 5 minutes, remove from pan and cut into portion size triangles.
Serve with rocket salad on the side.

Cooking tips:

For a twist, try smoked salmon, potatoes and dill or asparagus, goat’s cheese and whole almonds.