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Sweet Potato Frittata

20 Minute Sweet Potato Frittata. Perfect for lunch or a weeknight speedy dinner!

Serves: 2 Time: 20 minutes



  • 1 Tablespoon Olive Oil

  • 175g Sweet Potato, peeled, cut into 3 cm pieces

  • 1 Bunch Asparagus, trimmed, cut into 4cm lengths

  • Big Handful Rocket

  • 4 Eggs

  • 60mls Milk

  • 50g Cheese, grated


  1. Cook the sweet potato in a saucepan of boiling water for 8-10 minutes, or until tender, adding asparagus to the pan for the last 3 minutes of cooking. Drain well and set aside.

  2. Heat the grill to high. Next, add the oil to an oven-proof frying pan and place over medium-high heat.

  3. Add the sweet potato, asparagus and rocket. Cook stirring occasionally for 2 minutes or until the rocket wilts.

  4. Whisk together the eggs and milk, then pour into the frying pan over the sweet potato mixture. Cook for 4-5 minutes over medium heat, or until the frittata is almost set.

  5. Sprinkle with cheese and place under the grill for 3-4 minutes until golden brown and just set.

  6. Cut into quarters. Serve with a side salad.


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