Sweet Potato Frittata
From ‘The Detox Kitchen Bible’ by Lily Simpspon and Rob Hobson
Servings Prep Time
4 10minutes
Cook Time
50minutes
Servings Prep Time
4 10minutes
Cook Time
50minutes
Ingredients
Instructions
  1. Preheat the oven to 200oC.
  2. Spread the sweet potato onto a baking tray and drizzle some oil and the rosemary leaves over them and roast for 20 minutes.
  3. Scatter the onion and garlic over the sweet potatoes and roast for another 10 minutes, until the potato is soft and slightly golden.
  4. Combine and whisk the eggs and milk in a separate bowl with some salt and pepper.
  5. 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.
  6. Cook at a medium heat until the egg begins to set.
  7. Sprinkle the top with the pumpkin seeds and transfer the pan to the oven to cook for 10 minutes.
  8. Allow to cool slightly before slicing and serving.