• Preheat oven to 400°F
  • In a medium-size bowl, using a fork, blend together the eggs, coconut milk, salt & pepper.
  • Heat a 12 inch non-stick, oven safe sauté pan over medium-high heat.
  • Add oil to the pan, sauté the sweet potato for about 2-4 minutes or until translucent & sprinkle with callaloo.
  • Add egg mixture to pan & stir with rubber spatula.
  • Cook for 4-6 minutes or until egg mixture has set on the bottom & begins to set on top.
  • Place pan in the oven & bake for 3-6 minutes, until lightly browned and fluffy and firm to the touch.
  • Remove from pan and cut into 4 servings, add a generous amount of the Tomato & Ackee Chutney.
  • Serve immediately.

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