SWEET POTATO AND BROCCOLI FRITTATA

Prep 0 h : 15 m
Cook 0 h : 25 m
Serves
4

Ingredients

  • Cooking-oil spray

    50g orange sweet potato, cut into 1cm pieces

    30g small broccoli florets

    1 egg

    1 egg white

    1 tbsp low-fat ricotta

    1 tsp finely shredded fresh basil

    15g watercress

    1 tbsp lemon juice

    Lemon wedges, to serve


Method

  • Preheat oven to 180°C. Spray a muffin tin with oil. Place on an oven tray.

    Place sweet potato and broccoli in a microwave-safe bowl. Microwave on HIGH (100%) for 2 mins or until tender; drain.

    Meanwhile, whisk egg, egg white, half the ricotta and, basil in a jug; season to taste.

    Arrange vegetables in each of the muffin hole; pour egg mixture over. Bake for 25 mins or until set.

    Meanwhile, combine watercress and juice in a small bowl.

    Top frittata with remaining ricotta. Serve with watercress salad and lemon wedges.

    Tip: Try this for breakfast, without sweet potato and broccoli, using a little shredded spinach and herbs instead.