I can (and do) eat eggs any time of the day. They are such a great source of complete protein, giving you about 6g of all the amino acids per egg, plus your whole daily recommended amount of vitamin B12 in just 2 eggs. A quarter of this recipe is just 30o Calories, making it a great low calorie meal if served with a simple side salad or veg. We all absolutely love this tasty sweet potato frittata. You really couldn’t get an easier dinner to make, but don’t restrict it to dinner or lunch, as it also makes a great, nutritious breakfast or snack.
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| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
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Ingredients
- 2-3 sweet potatoes peeled and cut into bite size pieces
- 1 tbsp oil (sunflower rapeseed or coconut)
- 1 sprig fresh rosemary
- 1/2 red onion sliced
- 1 garlic clove chopped
- 6 eggs
- 100 ml rice or almond milk
- Handful pumpkin seeds
- salt and pepper
Ingredients
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Instructions
- Preheat the oven to 200oC.
- Spread the sweet potato onto a baking tray and drizzle some oil and the rosemary leaves over them and roast for 20 minutes.
- Scatter the onion and garlic over the sweet potatoes and roast for another 10 minutes, until the potato is soft and slightly golden.
- Combine and whisk the eggs and milk in a separate bowl with some salt and pepper.
- Add the rest of the oil to a non-stick, ovenproof frying pan, place on a high heat and add the sweet potato and onion and egg mixture.
- Cook at a medium heat until the egg begins to set.
- Sprinkle the top with the pumpkin seeds and transfer the pan to the oven to cook for 10 minutes.
- Allow to cool slightly before slicing and serving.
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