SWEET POTATO AND BROCCOLI FRITTATA
50g orange sweet potato, cut into 1cm pieces
30g small broccoli florets
1 egg white
1 tbsp low-fat ricotta
1 tsp finely shredded fresh basil
1 tbsp lemon juice
Lemon wedges, to serve
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.