Sweet Potato & Rocket Frittata
Serves: 8 bariatric serves or 4 regular serves
Time: 35 minutes
Time: 35 minutes
Ingredients
- 350g sweet potato, peeled, cut into 3cm pieces
- 1 bunch of asparagus, woody ends removed OR 1 zucchini, chopped into 1 cm pieces
- 60g baby rocket leaves
- cooking oil spray
- 6 eggs
- 1/2 cup reduced-fat milk
- 2 tablespoons grated parmesan
Instructions
1. Boil sweet potato for 8–10 minutes, or until tender, adding asparagus or zucchini to pan for last 3 minutes of cooking. Drain well.
2. Preheat grill to high. Spray a large, ovenproof frying pan with oil and place over medium-high heat. Add sweet potato, asparagus or zucchini and rocket. Cook, stirring occasionally, for 2 minutes or until rocket wilts.
3. Whisk together eggs and milk. Pour eggs into frying pan over sweet potato mixture. Cook for 4–5 minutes over medium heat, or until frittata is almost set. Sprinkle with cheese and place under preheated grill for 3–4 minutes until golden brown and just set. Cut into appropriate individual serves (about 1/2-1 cup depending on what you can manage).
Note: You can use whatever vegies you like in this one, it's perfect for using up leftover or dying veg from the fridge!
Note: This will be suitable towards the end of the puree phase, but omit the rocket. Also, remove the frittata slightly earlier from the grill so it is a little softer, mash with a fork before you eat and chew well.
Recipe adapted from Healthy Food Guide
