SWEET POTATO, SPINACH & RED ONION FRITTATA
‘Sweet potatoes are delicious and an excellent source of betacarotene – important for eye health. So this frittata will take good care of you,’ says Caroline
Here’s a fresh focus – a cookbook designed to help keep you feeling fantastic and looking tip-top. Co-owner of Heathrow Terminal 2’s The Gorgeous Kitchen, Caroline Artiss trained as a chef and has worked in the food world for over 20 years, as well as having a diet and nutrition diploma. Her first book, Beauty Foods, covers everyday meals and entertaining and is ideal if you want to extend your beauty regime to your eating.
Hands-on time 20min. Cooking time about 25min. Serves 4
1 sweet potato, peeled and sliced into 1cm (½in) rounds 150g (5oz) spinach 2tbsp olive oil 1 red onion, sliced 2 garlic cloves, finely chopped ½tsp ground turmeric 6 large eggs, beaten
1 Put sweet potato slices in a pan; cover with water. Bring to the boil over medium heat, then simmer for 7-8min, or until soft right through. Drain, and then put into a bowl. 2 Cook spinach in pan with a shallow layer of boiling water just until wilted. Drain into a colander; rinse under cold water. When cool enough to handle, firmly squeeze out excess water from spinach; add to sweet potato bowl. 3 Heat half oil in a large ovenproof frying pan over low heat, add onion and cook gently for 5min. Add garlic and turmeric and fry for 1min. Add onion mixture to sweet potato bowl; gently fold everything together. 4 Heat remaining oil in empty frying pan. Add ⅓ of beaten eggs to pan to make a layer on the bottom. Wait for it to settle and cook slightly. Spoon sweet potato mixture on top, then rest of eggs. Leave to cook for 2min, still on low heat. Preheat grill to medium. 5 Finish frittata under grill for 5min – you will know it’s cooked when it doesn’t wobble in the middle. You can also push the top with a knife and if you see runny egg, it needs more time. 6 Once cooked, leave frittata to sit in the pan for 5min. Transfer to a board, slice and serve with a salad, if you like. This frittata is also delicious served cold, and great in a packed lunch. PER SERVING 244cals, 14g protein, 13g fat (3g saturates), 16g carbs (6g total sugars), 4g fibre