Sweet Potato Frittata with Asparagus
For this quick and easy frittata, sweet potatoes not only look like ochre jewels within the blanket of fluffy egg, but they add a lovely sweetness. It's a no-fuss midweek meal that's ready in just 20 minutes
Prep Time5 mins
Cook Time20 mins
Total Time20 mins
- 1 tbsp olive oil
- 1 small sweet potato (about 150g) peeled and sliced thinly, slices halved
- 1 onion diced
- 6 eggs
- 50 g cheddar cheese grated
- salt and pepper
- 12 spears asparagus
Heat the oil in an ovenproof frying pan and add the onion and sweet potato. Cook over a medium/low heat for about 8-10 mins until softened and golden.
Beat the eggs in a bowl or jug, then mix in the cheese, salt and pepper.
Pour into the frying pan over the vegetables and arrange the asparagus on top.
Cook on the stovetop over a medium/low heat for about 5 minutes, or until the base and edges begins to set, but the centre is still liquid.
Meanwhile, turn on the grill to heat it up.
Place the pan under a hot grill for a few more minutes until the top begins to puff up and is lightly browned.
Cut into wedges and enjoy warm or cold.
Calories: 143kcal | Carbohydrates: 6g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 172mg | Sodium: 126mg | Potassium: 168mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3410IU | Vitamin C: 1.9mg | Calcium: 95mg | Iron: 1mg