Spinach And Sweet Potato Frittata With Roasted Tomatoes (R/YG/O)

Recipe: A great alternative to the breakfast omelet or eggs for breakfast. It is low in sodium and a great source of protein.

Serves: 2

Cooking Time: One hour

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
  

Cooking Directions:

1.  Preheat oven to 200C (400F).
   
2. As oven is preheating place halved cherry tomatoes on a baking tray lined with baking paper and cook for 15 mins.
   
3. In a large mixing bowl, place eggs, milk, spinach, sweet potato, mustard, salt and Pepper and oregano and wisk together.
   
4. 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.
   
5. By this time the oven should be preheated, turn down to 180C (350F), take out tomatoes.
   
6. Pour your mixture into baking dish, place your halved tomatoes ontop and poke them into mixture.
   
7. Bake for 25 mins in oven, check centre, might need a couple more minutes.
   
8. Take out of oven, set aside so the mixture cools and sets, around 5 mins.
   
9. Lift out of dish, cut in half and serve immediately.
   

Nutrition Ratio’s per Serving:

Energy - 421kJ
Protein – 6.8g
Fat – 5.6 g
Carbohydrate – 5.1g
Sugars – 2.3g

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