Sweet Potato Frittata
Serves: 4
  • 1 small sweet potato (or ½ a large)
  • 3 eggs
  • 20g cheddar cheese, grated
  • 60g sweetcorn
  • 60g peas
  • ½ red pepper, diced
  • 2 spring onions, sliced
  • Little oil for roasting
  1. Preheat the oven to 200C.
  2. Chop your sweet potato into small cubes (approx 2 cm squared) and scatter onto a baking sheet.
  3. Drizzle with a little oil and roast for 15-20 minutes until softened and cooked through.
  4. Whilst this is cooking prepare the red pepper and spring onions.
  5. Crack your eggs into a bowl and add your vegetables and cheese. Mix all together.
  6. Place a small frying pan (with a metal handle) on the heat and add a little butter. Scatter in the cooked sweet potato and pour in the egg mix. You want to hear the sizzle of the eggs cooking in the pan and allow everything to cook for a few minutes on the heat. Don't be tempted to stir.
  7. Place the frying pan into the oven and cook for 10-15 minutes until it's cooked through and there is no wobbly-ness.
  8. Turn onto a plate and serve hot or cold in wedges.
LUNCHBOX TIP: You can pour the eggy mix straight into silicone muffin tins and cook in the oven this way. They just pop out and can be stored in cupcake cases. A perfect lunch box meal.
Recipe by Cooking Them Healthy at http://www.cookingthemhealthy.com/sweet-potato-frittata/