Sweet potato and pinenut frittata

Recipes~Plus

Cooking time: Less than 30 minutes

Healthy options: Vegetarian

Serves: 4

Type: Budget

Tools

Kitchen friendly view

Ingredients

1 tablespoon oil
500g sweet potato, peeled, cut in
2cm dice
2 leeks, white part only, sliced
50g baby spinach leaves
1⁄3 cup pine nuts, toasted
6 extra-large eggs, lightly beaten
1 cup milk
2 tablespoons chopped chives or parsley
Pinch nutmeg
1 cup grated tasty cheese
Salad leaves, to serve

Preparation method

1. Preheat oven-grill to hot. Heat oil in a frying pan over moderate heat. Cook potato and leek, stirring and turning potato frequently, for 5-6 minutes until soft. Addspinach; cook 2 minutes until wilted. Stir through pine nuts. Reduce heat to Low.

2. Whisk together eggs, milk, chives, nutmeg and black pepper to taste; stir through cheese. Pour mixture evenly over potato mixture.

3. Cook for 5 minutes without stirring until eggs are almost set. Place pan under grill; cook for 30-60 seconds until top is set and golden. Cool slightly; cut into wedges. Serve with salad.

Instead of pine nuts, use 1⁄2-3⁄4 cup cooked brown rice or canned lentils – a great way to use up leftovers. Serve with a dollop of thick yogurt, if you like. Use soy yogurt and soy milk for a lactose-free meal.

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