Name: Sweet Potato, Zucchini and Herb Frittata
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 1 brown onion, diced; 300g sweet potato, peeled and grated; 1 clove garlic, crushed; 8 large eggs; 1/2 cup ricotta cheese; 2 tbsp parmesan cheese, grated; 2 zucchini, trimmed and grated; 100g semi dried tomatoes, drained and chopped; 1 tbsp extra virgin olive oil; 1 tbsp chopped mint; 1 tbsp chopped basil; 40g tasty cheese, grated; 8 cups mixed salad, to serve

Sweet Potato, Zucchini and Herb Frittata

Recipe by Embody NutritionCourse: Dinner

Servings

servings

Prep time

minutes

Cooking time

hour

Ingredients

1 brown onion, diced
300g sweet potato, peeled and grated
1 clove garlic, crushed
8 large eggs
1/2 cup ricotta cheese
2 tbsp parmesan cheese, grated
2 zucchini, trimmed and grated
100g semi dried tomatoes, drained and chopped
1 tbsp extra virgin olive oil
1 tbsp chopped mint
1 tbsp chopped basil
40g tasty cheese, grated
8 cups mixed salad, to serve

Method

Pre heat the oven to 180°C. Grease a small oven proof dish or line with baking paper.
Heat a pan over medium and cook the onion and garlic in the oil. Add the sweet potato and cook, stirring, for about 3 minutes until the vegetables are soft.
Whisk the eggs with the ricotta and parmesan in a large mixing bowl. Add the sweet potato mixture to the bowl, as well as the zucchini, semi dried tomatoes and herbs. Season with salt and pepper and stir to combine.
Pour the frittata mixture into the baking dish, top with grated cheese and cook for 35 minutes or until set, puffed up and golden. Allow to cool for 5 minutes before serving with a mixed salad.