Recipes // Appetizers // Sweet Potato & Ricotta Frittata

Sweet Potato & Ricotta Frittata

  • 4 medium sweet potatoes, peeled, quartered and shredded
  • 1 cup chopped shallots
  • 2 tbsp extra virgin olive Oil
  • 10 Eggland’s Best eggs
  • 1 tsp paprika
  • 1 & 1/2 cup of ricotta cheese
  • Salt and pepper to taste
  • 2 tbsp melted butter
  1. In a 10 or 12 inch skillet, sauté potatoes, shallots in oil until potatoes are tender and light golden
  2. In a large bowl, whisk the eggs, paprika, salt and pepper and ricotta
  3. Pour over potato mixture. Do not stir. Cover and cook over medium-low heat for 10-15 minutes or until eggs are nearly set
  4. Broil 6 inches from the heat for 2 minutes or until top is lightly browned
  5. Brush with melted butter

Makes 6 appetizer servings

Nutritional info per serving: 330 calories, 12 g fat, 500 mg sodium

Cost per serving: $2.65

Recipe courtesy Cook This, Not That! and Matt Bean, Editor of Men's Health

Featured Recipes

Personally Yours

Marketplace Recommendations