Sweet potato, rocket and asparagus frittata
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Time to make:
35 mins, prep 15 mins, cook 20 mins
$2.99 per serve
(at time of publication)
Full ingredients list:
- 350g sweet potato, peeled, cut into 3cm pieces
- 1 bunch asparagus, trimmed, cut into 4cm lengths
- 60g baby rocket leaves
- cooking oil spray
- 6 eggs
- 1/2 cup reduced-fat milk
- 2 tablespoons grated parmesan
- large green salad, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Cook sweet potato in a saucepan of boiling water for 8–10 minutes, or until tender, adding asparagus to pan for last 3 minutes of cooking. Drain well.
Step 2 Preheat grill to high. Spray a large, ovenproof frying pan with oil and place over medium-high heat. Add sweet potato, asparagus and rocket. Cook, stirring occasionally, for 2 minutes or until rocket wilts.
Step 3 Whisk together eggs and milk. Pour eggs into frying pan over sweet potato mixture. Cook for 4–5 minutes over medium heat, or until frittata is almost set. Sprinkle with cheese and place under preheated grill for 3–4 minutes until golden brown and just set. Cut into quarters. Serve with a green salad and your choice of bread.
Get creative with the vegies! Carrots, green onions, cauliflower, spinach... check to see what vegetables are in season to lower the cost per serve.
About this recipe
First published: March 2010