
Spinach & Sweet Potato Frittata
CAL P/SERVE
256
kJ P/SERVE
1070
FAT P/SERVE
14.3g
SODIUM P/SERVE
202g
Alternatively, this dish makes a great lunch or dinner if combined with a healthy salad.
Ingredients
- 4 eggs
- 3 cherry tomatoes halved
- 1/2 cup sweet potato (aka kumera or yams), grated
- 1/4 cup reduced fat milk
- 1/3 cup baby spinach (handful)
- 1 teaspoon seeded mustard
- Sprinkle oregano (or dried herbs)
- Cooking Spray
- Salt & Pepper
Method
- Preheat oven to 200C (400F).
- As oven is preheating place halved cherry tomatoes on a baking tray lined with baking paper and cook for 15 mins.
- In a large mixing bowl, place eggs, milk, spinach, sweet potato, mustard, salt and Pepper and oregano and wisk together.
- Spray a very small baking dish, line with a baking paper with edges protuding so you can lift out when cooked. Spray with a little cooking spray around the sides.
- By this time the oven should be preheated, turn down to 180C (350F), take out tomatoes.
- Pour your mixture into baking dish, place your halved tomatoes ontop and poke them into mixture.
- Bake for 25 mins in oven, check centre, might need a couple more minutes.
- Take out of oven, set aside so the mixture cools and sets, around 5 mins.
- Lift out of dish, cut in half and serve immediately.
- Serve with a cup of tea and apple juice.
Nutrition Table
Servings: 2
Serving size:255g
Average Serve | Average 100g | |
---|---|---|
Energy | 1070 kJ | 421 kJ |
256 Cal | 101 Cal | |
Protein | 17.4 g | 6.8 g |
Fat, total | 14.3 g | 5.6 g |
- Saturated | 4.9 g | 1.9 g |
Carbohydrate | 12.9 g | 5.1 g |
- Sugars | 5.8 g | 2.3 g |
Sodium | 202 mg | 79 mg |