Sweet potato, tomato and asparagus frittata
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Time to make:
45 mins (Hands-on time: 20 mins, Cooking time: 25 mins)
$3.40 per serve
(at time of publication)
Full ingredients list:
- 500g sweet potato, peeled, sliced
- 2 bunches asparagus, trimmed, cut into 4cm lengths
- cooking oil spray
- 1 medium onion, thinly sliced
- 250g cherry tomatoes, halved
- 6 eggs
- 4 wholegrain rolls, warmed
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Line a 20cm x 30cm cake tin with baking paper and set aside.
Step 2 Steam sweet potato for 8–10 minutes, until tender. Add asparagus in last 3–4 minutes of steaming time. Spray a frying pan with oil and place over medium-high heat. Cook onion for 5 minutes, or until soft.
Step 3 Layer vegetables in prepared tin. Whisk eggs and pour over vegies. Bake for 25 minutes, or until set, puffed and golden. Cool for 10 minutes before slicing into quarters. Serve with bread rolls.
This is one of 10 delicious and healthy meals created from just 10 basic ingredients (plus a few pantry staples). Click here to see more!
Boost the protein levels of this dish by adding 400g cooked, shredded chicken in step 3 (before adding eggs).
About this recipe
First published: January 2012