Clean the peppers and chop finely in the 350ml chopper attachment as well.
Use the whisk attachment to whisk the eggs with the cream cheese, parsley, salt and pepper.
Peel the sweet potato and cut into slices in the food processor attachment using the thin slicing insert.
Heat the olive oil in an ovenproof pan and fry the vegetables all around. Season with salt and pepper.
Pour the egg mixture over the vegetables and cook over a medium heat with closed lid for 10 minutes.
Bake the sweet potato frittata in the oven without lid for 10 minutes. Then leave to cool, remove the frittata from the pan and cut into cubes or pieces.
Preheat the oven to 180°C top/bottom heat. Finely chop the parsley, onion (and garlic if desired) with Braun’s MultiQuick 350ml chopper attachment and transfer into a bowl.
Clean the peppers and chop finely in the 350ml chopper attachment as well.
Use the whisk attachment to whisk the eggs with the cream cheese, parsley, salt and pepper.
Peel the sweet potato and cut into slices in the food processor attachment using the thin slicing insert.
Heat the olive oil in an ovenproof pan and fry the vegetables all around. Season with salt and pepper.
Pour the egg mixture over the vegetables and cook over a medium heat with closed lid for 10 minutes.
Bake the sweet potato frittata in the oven without lid for 10 minutes. Then leave to cool, remove the frittata from the pan and cut into cubes or pieces.
Preheat the oven to 180°C top/bottom heat. Finely chop the parsley, onion (and garlic if desired) with Braun’s MultiQuick 350ml chopper attachment and transfer into a bowl.
