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Rosemary Egg Frittata

Rosemary Egg Frittata

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FabChef

Rosemary and basil egg frittata, topped with sweet potato sticks.

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 4.4g
  • 1%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 264 mg
  • 88%
  • Sodium:
  • 502 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat 3 tablespoons of olive oil over medium heat in an oven-safe skillet, and cook and stir the onion and garlic until translucent, about 5 minutes. Stir in the green peppers, and cook and stir until they have begun to soften, 5 more minutes. Pour the eggs over the vegetables, and stir in the basil, rosemary, salt, and pepper. Reduce the heat to medium-low, let the eggs sit over the heat until they have started to set, about 10 minutes.
  3. Transfer the skillet to the preheated oven and cook the frittata until fully set, about 15 minutes.
  4. While the frittata is baking, heat 1 cup of olive oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Deep-fry the sweet potato slices, a layer at a time, until golden brown and crisp, about 5 minutes. Remove with a slotted spoon, and drain on paper towels. Top baked frittata with the fried sweet potato slices to serve.
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Reviews

sueb
3
7/19/2011

I used spray oil to cook the onion, green pepper, and also the sweet potatoes. My DS didn't care for the rosemary and basil with his eggs as much as I did, but he loved the sweet potatoes! I made this in a regular frying pan, not the oven, using 2 eggs for per portion.