Bocconcini covered Sweet Potato and Zucchini Frittata

Sweet Potato and Zucchini Frittata – Cookdoo

 Uncooked Sweet Potato and Zucchini Frittata
Uncooked Sweet Potato and Zucchini Frittata

I can’t honestly say that dinner tonight was a hit with all of my family.  After a ten hour day at work, I lacked inspiration.  I tasked my youngest child with the task of choosing something for me to cook.  Sweet Potato and Zucchini Frittata from Midweek Meals – United States (Cookidoo) was the recipe that was selected.  Three members of my family (including me) are happy to eat vegetarian dishes whenever we can.  The fourth member isn’t a fan of meatless dishes, so the meal was unlikely to get a thumbs up from that diner!

Par Cooked Sweet Potato and Zucchini Frittata
Par Cooked Sweet Potato and Zucchini Frittata

To allow me to begin prepping the ingredients for lunch and dinner tomorrow, I chose to modify the recipe and bake the frittata entirely in the oven.  I omitted the step of precooking the egg mixture on the stove and baked the frittata at 180C for 15 minutes.  I then removed the frittata, scattered over the cheese and then baked for a further 15 minutes.  Since I didn’t want to have to take out a second mortgage to pay for buffalo mozzarella (only joking…but it isn’t the easiest ingredient to find where I live), I substituted bocconcini for the torn buffalo mozzarella.

Bocconcini covered Sweet Potato and Zucchini Frittata
Par Cooked Sweet Potato and Zucchini Frittata

The serves of this dish are not very large, and if I make if for dinner again, I would serve it with a large green salad and maybe some crusty bread.  I would also make it in a smaller deeper dish than I used last time.  I think that thicker pieces would be more appealing than the fairly thin slices that we had tonight.

Sweet Potato and Zucchini Frittata
Sweet Potato and Zucchini Frittata

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