Begin by preheating the oven to 400°F.
Cook the cassava for about 15 minutes. Let it cool down and then cut it into small cubes.
Combine the eggs with the cubed cassava in a mixing bowl. Set this mixture aside.
Heat olive oil in a skillet over medium-high heat. Sauté the chopped onions and sliced garlic for approximately 3-4 minutes.
Pour the egg and cassava mixture into the skillet. Allow it to cook for 5-8 minutes or until the bottom sets.
Turn off the stove and carefully arrange tomato slices and basil leaves on the egg mixture. Sprinkle crumbled cheddar cheese evenly over the top.
Transfer the skillet to the preheated oven and bake at 400°F for 15-20 minutes or until the top develops a delightful crispness.
Once done, slice the frittata into 6 equal pieces and serve. You can serve with a Sabroso™ Pandebono on the side.
Ingredients
Directions
Begin by preheating the oven to 400°F.
Cook the cassava for about 15 minutes. Let it cool down and then cut it into small cubes.
Combine the eggs with the cubed cassava in a mixing bowl. Set this mixture aside.
Heat olive oil in a skillet over medium-high heat. Sauté the chopped onions and sliced garlic for approximately 3-4 minutes.
Pour the egg and cassava mixture into the skillet. Allow it to cook for 5-8 minutes or until the bottom sets.
Turn off the stove and carefully arrange tomato slices and basil leaves on the egg mixture. Sprinkle crumbled cheddar cheese evenly over the top.
Transfer the skillet to the preheated oven and bake at 400°F for 15-20 minutes or until the top develops a delightful crispness.
Once done, slice the frittata into 6 equal pieces and serve. You can serve with a Sabroso™ Pandebono on the side.