Yam and Egg Frittata
Take your frittata game to the next level! Every spoonful is simply packed with flavor, texture, and nutrients! This’ll definitely be your next favorite frittata recipe!
Servings: 2
Calories: 462kcal
Equipment
- Frying Pan
- Steaming basket
- Pot
- Knife
- Wooden spatula
- Glass bowl
- Fork
Ingredients
For the yam
- 1 slice yam (½ yam slice used)
- 1 cup water
- 1 pinch sea salt
For the frittata
- 5 eggs
- 2 hot dogs (chicken)
- ½ tomato
- ½ red bell pepper
- ½ green bell pepper
- ½ yellow bell pepper
- 1 red onion (small-sized)
- ¼ cup sunflower oil
- 1 tsp mixed herbs
- 1 tsp curry powder
- 1 stock cube (chicken)
- 1 pinch sea salt
- ½ slice cooked yam slice (diced)
Instructions
- Prepare the yam. Slice and peel the yam into large chunks or cubes. Then, boil water in a pot, place the steaming basket inside, and let the yam slices cook for a few minutes. Check for doneness by piercing it with a fork. Drain the water and set it aside.
- Saute the ingredients. Chop the onions, tomatoes, and mixed bell peppers. Season them with mixed herbs, curry powder, sea salt, and stock cube. Then, saute them in the oil for 3 minutes. Set these aside and save the oil for later.
- Combine them with the eggs. In a large bowl, add eggs, chicken hot dogs, sauteed vegetables, and steamed yam. Mix them thoroughly.
- Fry the frittata. Reheat the oil from the sauteed vegetables and fry the egg mixture over medium low heat. To cook the other side, place a plate on the pan and flip it over. Slide the frittata back into the pan to fry. Finally, transfer it onto a plate and you have your Yam and Egg Frittata!
