Frittata is a great way to use up the leftover veges at the end of the week. My kids love it and so do I - serve it as a breakfast, lunch or dinner - how versatile!
Ingredients (serves 4 - 235 calories per serve)
300g sweet potato, peeled and cubed
150g broccoli, chopped into small florets
4 eggs, lightly beaten
1/2 red onion, chopped
100g mushroom, chopped
100g low-fat feta, crumbled
25g tasty cheese, grated
1 teaspoon dried basil
Olive oil spray
Method
Steam sweet potato in a saucepan or microwave until tender. Pre-heat oven to 160 degrees Celsius, fan-forced.
Heat a pan over medium heat (save dishes and use a cast-iron pan or similar, that can be transferred from stove-top to oven). Spray with olive oil, then add onion and broccoli.
Cook for a few minutes until softened, then add mushrooms and continue to cook. When soft, pour eggs evenly over vegetables.
Sprinkle the feta, basil and cheese on top. Cook for 2 mixtures then transfer tooven and cook for 15 minutes, or until cheese is sightly browned.
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