Sweet potato and tomato frittata
1 HOUR 10 MINUTES SERVES 4-6 | EASY | V LC GF
sweet potato 1 olive oil dried chilli flakes a pinch
red onions 2, thinly sliced baby plum tomatoes a handful
balsamic vinegar 2 tbsp
cabbage leaves (such as cavolo nero) 200g, stalks removed, shredded
eggs 10, whisked and well seasoned mixed leaf salad to serve BASIL OIL basil a small bunch, finely chopped garlic 1 clove, crushed
• Heat the oven to 180C/fan 160/gas 4. Cut the potato in half lengthways and then into thin wedges. Toss in a roasting tin with 2 tbsp olive oil, the dried chilli flakes and some seasoning. Roast for 20-25 minutes or until just browned and starting to blister.
• After 10 minutes, toss the red onions and tomatoes on a separate baking sheet with a few tbsp of oil, the vinegar and some seasoning, and put in the oven with the potato. The skins of the tomatoes should have just popped open and the red onions begun to caramelise when the sweet potato is ready to take out of the oven.
• Meanwhile, blanch the cabbage in salted boiling water for 2 minutes, drain and refresh with cold water.
• Put most of the sweet potato, cabbage, tomatoes and onions (reserving some for the top of the frittata) in a 25cm ovenproof frying pan or a quiche dish. Pour the beaten eggs over the top and finish with the reserved vegetables. Put in the oven for 25 minutes or until the frittata has puffed up and the top is just firm to the touch.
• Meanwhile, combine the basil and garlic with 6 tbsp olive oil to make a loose basil oil.
• Allow the frittata to cool a little, then drizzle the basil oil over it and serve with a mixed leaf salad, if you like.
PER SERVING (6) 379 KCALS | FAT 28.6G SATURATES 5.3G | CARBS 15.3G | SUGARS 9.5G FIBRE 3.5G | PROTEIN 13.3G | SALT 0.4G