Sweet Potato, Zucchini and Herb Frittata

Sweet Potato, Zucchini and Herb Frittata

Recipe by Embody NutritionCourse: Dinner
Servings

4

servings
Prep time

20

minutes
Cooking time

1

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.