Sweet potatoes are nutritional magic and so are eggs, so it’s only logical that you’d want to combine these foods together to make a protein and vitamin-packed ‘power-meal’ that’s also low GI. So if you’ve been feeling a bit tired and dodging the workouts lately, then cut yourself a slice of this fabulous frittata right now…We’re pretty sure it’ll perk up your energy levels so much that you’ll be raring to race a Duracell bunny.
Ingredients (serves 8)
1 large sweet potato, about 250g peeled, ends trimmed and halved widthways
1 small onion, ends trimmed
1tbsp olive oil, plus a little extra for oiling
50g baby spinach
6 eggs
2tbsp chopped sage
1tbsp chopped chives
1tsp paprika
125g ricotta cheese, broken into pieces
Salt and freshly ground black pepper
Crisp green salad, to serve
Method
Lightly oil eight holes of a nonstick muffin tin. Using a spiralizer fitted with a 3mm spaghetti blade, spiralize the sweet potato and onion.
Heat the oil in a large frying pan over a medium heat, add the spiralized sweet potato and onion and cook for three minutes, until the sweet potato has softened slightly. Add the spinach and cook for a minute, until the spinach has wilted. Allow the sweet potato mixture to cool slightly.
Beat the eggs in a large bowl with the herbs and paprika and then season with salt and pepper. Add the sweet potato mixture and mix well. Stir in the ricotta.
Divide the mixture between the holes in the prepared muffin tin and bake in a preheated oven, 180°C/350°F/Gas Mark 4, for 20 minutes or until set. Serve the frittatas immediately with a crisp green salad.
Based on 1 Review(s)