Frittata with Parmesan, Sweet Potato and Red Onion
6 servings
40 minutes
Frittata with parmesan, sweet potato, and red onion is a gastronomic embodiment of cozy Italian breakfasts. Hailing from sunny Italy, this omelet delights with its airy texture and rich flavor. The sweetness of sweet potato pairs with caramelized red onion to create a pleasant balance of tastes, while feta and parmesan add a creamy note. Balsamic vinegar and basil enrich the aroma, making the dish elegant yet simple. Frittata is perfect for a late breakfast or light dinner and makes an excellent dish for a friendly gathering. Its ease of preparation and incredible taste make it a versatile choice for those who appreciate Italian cuisine and refined yet simple combinations.
1
Peel the sweet potato, cut it into small pieces, and boil until cooked.
- Sweet potato: 2 pieces
2
Peel the onion, slice it into rings, and lay it in a single layer in a small baking dish. Sprinkle with sugar, add salt, drizzle with balsamic vinegar, and grill for 10-15 minutes.
- Red onion: 2 heads
- Brown sugar: 1 tablespoon
- Balsamic vinegar: 2 tablespoons
- Sea salt: to taste
3
Grate the Parmesan on a fine grater.
- Parmesan (Parmigiano Reggiano): 50 g
4
Beat the eggs lightly with a whisk, add parmesan, and mix.
- Chicken egg: 8 pieces
- Parmesan (Parmigiano Reggiano): 50 g
5
Chop the basil by hand.
- Basil: 1 bunch
6
Crumble 100 grams of feta cheese into a skillet with a removable handle, top with caramelized onions, then sweet potato, sprinkle with half of the basil, and season with salt and pepper.
- Feta cheese: 150 g
- Red onion: 2 heads
- Sweet potato: 2 pieces
- Basil: 1 bunch
- Sea salt: to taste
- Ground black pepper: 0.3 teaspoon
7
Pour the beaten eggs with parmesan into the pan and heat on low until the frittata slightly sets at the edges, then place under the grill for 3 minutes.
- Chicken egg: 8 pieces
- Parmesan (Parmigiano Reggiano): 50 g
8
Crumble the remaining feta over the frittata and sprinkle with basil.
- Feta cheese: 150 g
- Basil: 1 bunch
