(p56) Serves 4–6 Cost per serve $4.20 Hands-on time 15 min Cooking time 40 min gluten free vegetarian diabetes friendly 300g small sweet potatoes, unpeeled, chopped
1 tablespoon olive oil
2 corn cobs, husks and silks
discarded, kernels removed
1 red capsicum, coarsely chopped
1 x 400g can black beans, rinsed, drained
2 teaspoons ground coriander
½ cup reducedfat milk
½ cup coriander leaves
1 small avocado, cut into
1 long red chilli, deseeded,
thinly sliced Mixed salad leaves,
to serve 1 Preheat oven to 180°C. Bring a small saucepan of water to the boil over high heat. Cook sweet potatoes for 6–8 minutes, or until tender when pierced with a skewer. Drain. Cut into wedges.
2 Heat oil in a medium cast-iron or ovenproof frying pan over medium heat. Cook corn and capsicum, stirring, for 5–7 minutes, or until the capsicum is almost tender. Add sweet potato, black beans and ground coriander. Cook, stirring, for 2–3 minutes.
3 Meanwhile, whisk the eggs and milk together in a large jug. Season well with cracked black pepper, to taste.
4 Pour the egg mixture into the bean mixture and cook for 2–3 minutes, or until frittata is beginning to set around the edges. Scatter with half of the coriander leaves. Place in oven. Bake frittata for 15 minutes, or until golden and just set. 5 Top the frittata with avocado, chilli and coriander leaves. Slice and serve with salad leaves.