This dish contains the following allergens: Eggs, Milk/Dairy
Cooking mode
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2 tbsp
corn oil
4
spring onions, sliced
1
red pepper, de-seeded and diced
250g
cooked sweet potato cubed
6
large eggs
3 tbsp
single cream
2 tbsp
freshly chopped parsley
Salt and freshly ground black pepper
125g
cheddar cheese, grated
2 tbsp
corn oil
4
spring onions, sliced
1
red pepper, de-seeded and diced
8.75oz
cooked sweet potato cubed
6
large eggs
3 tbsp
single cream
2 tbsp
freshly chopped parsley
Salt and freshly ground black pepper
4.38oz
cheddar cheese, grated
Utensils
Step 1
Select SEAR/SAUTÉ and set to 4 (medium-high). Select START/STOP to begin. Add oil to pot and allow to preheat for 3 minutes.
Step 2
Addonion and pepper into pot and cook for about 5-6 minutes, stirring occasionally. Stir insweet potato and cook for about 2 minutes, again stirring occasionally.
Step 3
Meanwhile, whisk eggs with cream, parsley, seasoning and half the cheese. Pour egg mixture over vegetables and stir to incorporate. Sprinkle over with the remaining cheese.
Step 4
Close crisping lid. Select BAKE/ROAST, set temperature to 180°C, and set time to 7 minutes. Select START/STOP to begin.
Step 5
When cooking is complete, serve cut into wedge shape portions.
Select SEAR/SAUTÉ and set to 4 (medium-high). Select START/STOP to begin. Add oil to pot and allow to preheat for 3 minutes.
2 tbsp
corn oil
4
spring onions, sliced
1
red pepper, de-seeded and diced
250g
cooked sweet potato cubed
6
large eggs
3 tbsp
single cream
2 tbsp
freshly chopped parsley
Salt and freshly ground black pepper
125g
cheddar cheese, grated
2 tbsp
corn oil
4
spring onions, sliced
1
red pepper, de-seeded and diced
8.75oz
cooked sweet potato cubed
6
large eggs
3 tbsp
single cream
2 tbsp
freshly chopped parsley
Salt and freshly ground black pepper
4.38oz
cheddar cheese, grated
Step 2 of 5
Addonion and pepper into pot and cook for about 5-6 minutes, stirring occasionally. Stir insweet potato and cook for about 2 minutes, again stirring occasionally.
2 tbsp
corn oil
4
spring onions, sliced
1
red pepper, de-seeded and diced
250g
cooked sweet potato cubed
6
large eggs
3 tbsp
single cream
2 tbsp
freshly chopped parsley
Salt and freshly ground black pepper
125g
cheddar cheese, grated
2 tbsp
corn oil
4
spring onions, sliced
1
red pepper, de-seeded and diced
8.75oz
cooked sweet potato cubed
6
large eggs
3 tbsp
single cream
2 tbsp
freshly chopped parsley
Salt and freshly ground black pepper
4.38oz
cheddar cheese, grated
Step 3 of 5
Meanwhile, whisk eggs with cream, parsley, seasoning and half the cheese. Pour egg mixture over vegetables and stir to incorporate. Sprinkle over with the remaining cheese.
2 tbsp
corn oil
4
spring onions, sliced
1
red pepper, de-seeded and diced
250g
cooked sweet potato cubed
6
large eggs
3 tbsp
single cream
2 tbsp
freshly chopped parsley
Salt and freshly ground black pepper
125g
cheddar cheese, grated
2 tbsp
corn oil
4
spring onions, sliced
1
red pepper, de-seeded and diced
8.75oz
cooked sweet potato cubed
6
large eggs
3 tbsp
single cream
2 tbsp
freshly chopped parsley
Salt and freshly ground black pepper
4.38oz
cheddar cheese, grated
Step 4 of 5
Close crisping lid. Select BAKE/ROAST, set temperature to 180°C, and set time to 7 minutes. Select START/STOP to begin.
2 tbsp
corn oil
4
spring onions, sliced
1
red pepper, de-seeded and diced
250g
cooked sweet potato cubed
6
large eggs
3 tbsp
single cream
2 tbsp
freshly chopped parsley
Salt and freshly ground black pepper
125g
cheddar cheese, grated
2 tbsp
corn oil
4
spring onions, sliced
1
red pepper, de-seeded and diced
8.75oz
cooked sweet potato cubed
6
large eggs
3 tbsp
single cream
2 tbsp
freshly chopped parsley
Salt and freshly ground black pepper
4.38oz
cheddar cheese, grated
Step 5 of 5
When cooking is complete, serve cut into wedge shape portions.
