Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 small sweet potato, peeled & diced
- 1 red onion, cut into wedges
- 1 small red or yellow capsicum, cut into thick strips
- 1 zucchini, cut into chunks
- 8 organic eggs, whisked
- ¾ cup milk of choice
- Handful baby spinach, roughly chopped
- ¾ cup grated cheese
- Pinch sea salt & pepper
- 1 tsp Italian herbs
- Handful fresh basil
Method
- Preheat oven to 200°C. Line 2 baking trays with baking paper. Grease a deep slice tin and line the bottom with baking paper.
- Steam the sweet potato until it starts to go tender.
- Place sweet potato, onion, zucchini and capsicum on the 2 trays and bake in the oven for 30 mins or until cooked through.
- In a medium bowl, whisk eggs, milk, sea salt, pepper and Italian herbs.
- Transfer the baked veggies to your slice tin and cover with baby spinach and cheese.
- Pour over the egg mixture and bake for 30-35 mins until your frittata is cooked through and golden brown.
- Allow your frittata to cool for 5 mins and then top it with rocket, fresh basil, pine nuts and shaved parmesan.
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