Recipe of the week: Sweet potato frittata
This dish uses up eggs, and if you have any soft cheeses to use you can add them in too.
Ingredients (serves four)
3 small sweet potatoes, whole
1 red onion, halved and thinly sliced
1 red pepper, roughly chopped
1 courgette, roughly cubed
6 large eggs
75g blue cheese
1 clove garlic, crushed
1 tsp oregano
1/2 tsp chilli flakes
Olive oil
Salt and pepper to taste
Method
Prick sweet potatoes with a fork and microwave for two to three minutes until soft.
Meanwhile, add some oil to a medium-sized frying pan and fry the onions, garlic, pepper and courgette on a medium-high heat, add some salt and cook until soft and the onion is browned, about five minutes. Remove from heat and let cool slightly.
Carefully peel the cooked sweet potatoes, cut into chunks and let cool slightly.
In a large mixing bowl, whisk the eggs with salt, pepper, chilli flakes and oregano, then add the sautéed vegetables and sweet potatoes.
Using the frying pan from earlier, add a little oil and pour in the eggy mixture then evenly sprinkle lumps of cheese on top. Cook on the hob at a medium heat for about five minutes.
Transfer to a medium grill until firm and golden on top.
Serve with a fresh salad, steamed broccoli or roast vegetables.
- This recipe comes from Zero Waste Scotland. To get tips on how to reduce food waste, visit www.zerowastescotland.org.uk
