I've pressed this formula full with excessively solid sweet potatoes. Low on the GI record, sweet potatoes help to stay away from the vitality crash regularly felt subsequent to eating other carby nourishments. They are additionally an incredible wellspring of nutrient A, just as nutrient C, potassium and fiber.
I likewise added some red pepper to the formula yet this could be swapped for some different veggies on the off chance that you don't care for peppers.
Joined with eggs this makes an extremely nutritious and filling lunch. The frittata cuts can be eaten warm or else stored into a lunchbox and eaten cold later in the day. They will likewise keep well in the refrigerator for as long as 2 days; extraordinary to have available for a speedy and simple tidbit!
For a delicious, filling and healthy lunch try these Sweet Potato Frittata Slices. Super easy to make and perfect for the whole family!!
INGREDIENTS
- 1 large (approx 400g) sweet potato, skin peeled off
- 5 large eggs
- 50g / 1/2 cup grated cheddar cheese
- 1 tbsp flour (can be gluten free)
- 1/2 tsp mixed dried herbs
- salt and pepper to taste
- 1 red pepper
INSTRUCTIONS
- Preheat the oven to 180c / 390f and line a baking dish (I used a 25cm / 9.5 inch square baking dish) with parchment paper.
- Cut the sweet potato into small cubes and transfer to a large plate. Microwave on high for 5-6 minutes until the sweet potato is just about cooked and soft.
- In a large jug or bowl add the eggs and whisk. Mix in the cheese, flour and herbs and season to taste with salt and pepper.
- Transfer the sweet potato into the baking dish. Chop the red pepper into small pieces and sprinkle on top of the sweet potato. Pour the egg mixture on top and bake in the oven for 15-20 minutes until the frittata is cooked through.
- Allow to cool for at least 10 minutes before cutting into 12 slices. This will help the frittata slices to keep their shape.
- The frittata slices will keep covered in the fridge for up to 2 days.
For more detail : bit.ly/2FRekGG
0 Comments