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SWEET POTATO FRITTATA SLICE

May 21, 2018

These sweet potato frittata slices are a great way to get more veggies into your diet and are an excellent way to trick your kids into eating more vegetables! The slices are gluten-free and super delicious as a light lunch or dinner.

SWEET POTATO FRITTATA SLICE

  • Nutritional Breakdown: per portion (whole recipe)

    (g)

  • Calories: 137.9 (1379)
  • Carbs: 13.6 (136)
  • Fat: 5.37 (53.7)
  • Protein: 8.64 (86.4)
  • Sodium: 0.2 (1.95)
  • Sugar: 4.46 (44.6)
  • Preparation and cooking time: approx. 35 minutes
    Makes 8-10 slices

INGREDIENTS

  • 3.5 cups sweet potato, peeled and diced
  • 1 red capsicum, diced
  • 1 red onion, sliced
  • 6 eggs, whole
  • 2 eggs whites
  • ½ cup parmesan cheese, grated
  • 2 tablespoons milk
  • 1/3 cup basil leaves, fresh
  • ¼ cup parmesan cheese, extra

METHOD

  • 1. Preheat oven to 180° C.
  • 2. Grease and line a 24cm by 30cm baking dish and set aside.
  • 3. Place diced sweet potato in a microwave safe dish and microwave on high for approx. 5 minutes or until potato is just soft. Set aside.
  • 4. Heat a fry pan over the stove and add sliced onion and diced capsicum and cook for approx. 2-3 minutes or until softened, remove from pan and set aside.
  • 5. Place eggs and egg whites and milk in a bowl and whisk thoroughly.
  • 6. Add ½ cup parmesan cheese and stir through. Season with salt and pepper if desired.
  • 7. Arrange sweet potato, onion and capsicum mixture and fresh basil in the baking dish and pour over whisked egg and parmesan mixture.
  • 8. Sprinkle the top with remaining parmesan cheese and place into preheated oven.
  • 9. Cook for approx. 20-25 minutes or until eggs are just set.
  • 10. Remove from oven and set aside to cool slightly before slicing.
 

TIPS AND TWEAKS

Store covered with cling wrap or placed in an airtight container for up to 2 days.

Can be stored in the freezer for up to 2 months in an airtight container wrapped in a freezer bag. For best results, place thawed frittata in the oven to reheat to avoid going soggy.

Author : Patty Walmaggia

Patty is an avid home cook for her family of 6 children and Argentinian husband. She has been known to make the best chimichurri ever (even better than the Argentinians we are told!). Patty has a wide array of influences in her cooking from Asian and Mediterranean inspired dishes to simple seafood plates! When not cooking you’ll find Patty studying for her Bachelor of Business Marketing, in the garden or at the beach. Patty has been a recipe writer for us from the start and is the sister of our MD Pete. The marketing department diligently taste test all of Pattys’ creations at Nuvia HQ before publishing them on the website 😉 Thanks Patty!

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