This past Saturday I was making my usual oatmeal and somehow ended up burning it. Yikes! Not wanting to mess with the oatmeal process again and seeing how it was almost brunch time, I rummaged the fridge for items for an impromptu brunch for the hubby and I. We had a left over baked sweet potato, eggs, red bell pepper, whole grain bread and some other ingredients. From those key items was born our 'Red Bell Pepper, Feta, Basil Pesto Frittata' with 'Sweet Potato Hash'.
4-5 eggs (organic, free range)
1/2 of a red bell pepper (diced)
1/4 cup shredded mozzarella cheese
1 full tbsp feta cheese
squirt of spicy dijon mustard
small splash of milk
freshly ground pepper
In a skillet add one tbsp of butter, cook the diced red bell pepper on medium heat for 4-5 minutes. In a bowl, mix the remaining ingredients together thoroughly. Add the egg mixture to the pan and turn the heat to medium low. Let sit for 5-8 minutes until the eggs have set at the edges. Finish with a dollop of basil pesto and a sprinkling of feta.
Sweet Potato Hash
one baked sweet potato (chopped into pieces)
1/2 red onion (diced)
freshly ground black pepper
Set a skillet to medium heat. Add one or two turns of the olive oil to a pan and add in the sweet potato pieces. Add in a dash of each seasoning. Cook for approximately 5 minutes and add in the diced onion. Cook for another 5-8 minutes or until the potatoes are browned.
Note: You could use uncooked sweet potato for this recipe, just cook for 10-15 minutes longer.