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Sweet Potato, Pumpkin and Onion Frittata
Rating:
Created by:
QAST
Total time:
55 min
Preparation:
15 min
Cooking:
40 min
Serves:
12
- Pauladmin tester
Category:
Tags:
NULL
Ingredients
500SelectOlive oil
500gPumpkin, cut in large dice
1gSweet potato, cut in large dice
4SelectRed onion, sliced thinly
8SelectEggs
200SelectEgg whites, extra
1mlMilk, reduced fat
1tbspChives, chopped
0.5tbspParsley, chopped
cupLow fat cheese, grated
Method
- Preheat oven to medium, about 180deg C.
- Toss vegetables in olive oil and season and saute in a non stick or heavy cast iron pan on medium to high heat.
- Remove when coloured and cooked, about 5 to 7 minutes.
- Beat eggs and whites together with 1 tsp salt and add chives and parsley.
- Line a cake tin with baking paper.
- Spread vegetables evenly on bottom and pour in egg mixture.
- Place in oven for 30 minutes.
- Remove, sprinkle with cheese and cook for a further 10 minutes.
- Remove, cool and cut into portions and serve warm.
Recipe description
Can also be served cold with a fresh salad.
Variations
Tips: Root vegetables work best with this frittata, but all vegetables can be used. Cooking the day before and letting it set overnight makes it easier to cut into portions.
