Lunch | Dinner

Sweet Potato and Capsicum Frittata

Frittata recipes are brilliant to have on hand for a quick lunch or dinner. This one uses sweet potato and capsicum, but feel free to substitute anything that you have on hand - potato, pumpkin, beans or asparagus when in season all work well. Or if you don't have any fresh veg in the fridge, simply use frozen peas and a meal is only a few minutes away. Enjoy!

prep time
cooking time
Recipe by Christie Connelly


500g sweet potato (1 medium), peeled and sliced into 1cm rounds

6 large eggs

185ml (3/4 cup) Vitasoy Soy Milky Lite

2 tablespoons fresh herbs, finely chopped (I used parsley, sage and dill)

1 tablespoon olive oil

1 red capsicum, seeds removed and thinly sliced into strips


  1. Place the sliced sweet potato into a medium saucepan and fill with cold tap water. Heat on the stove top over high heat until boiling, then boil for 5 minutes until tender. Drain well and set aside.
  2. In a large bowl, whisk together the eggs, soymilk and herbs. Season with lots of freshly ground black pepper and a little salt. Set aside. Heat the overhead grill (broiler) on your oven to the highest setting.
  3. Heat the olive oil in a large non-stick frying pan that is also ovenproof (no plastic handles!) on the stove top. Add the sliced capsicum and saute over high heat for 5 minutes until softened and slightly browned. Add the sweet potato and distribute evenly over the surface of the pan.
  4. Pour the egg mixture over the vegetables and shake the pan gently to make sure it settles evenly. Cook for 3-4 minutes, without stirring, until there is a layer of cooked egg on the bottom and a layer of runny egg on top.
  5. Place the frying pan under the grill with the oven door ajar, and cook for 5-8 minutes until puffed up and golden. Use an oven mitt to remove as the handle will now be very hot. Allow to cool slightly before slicing and serving warm. It's also great at room temperature.