Ingredients (4-6 servings)
100g roasted sweet potato (or alternative cooked starchy vegetable such as potato or butternut squash)
5-6 large or 7-8 medium eggs
Handful of spinach
30g broccoli, cut into small florets and lightly steamed
20g green beans, chopped and lightly steamed
2 cloves garlic, finely chopped
Seasoning of your choice (e.g. basil, oregano, cumin, salt, pepper)
Beat the eggs in a bowl before adding the garlic and seasoning and leave to one side. Heat a little oil in a large frying pan and add the potatoes until heated through. Add the spinach, broccoli and green beans and mix well. Pour the seasoned egg mixture on top and ensure it makes it’s way to the bottom of the pan. Leave to cook until the edges of the frittata are firm (usually 5-8mins, depending on the depth of your pan).
Transfer the pan with it’s contents under a medium grill for 10-15 minutes, until the egg is cooked through. The frittata will keep for up to 4 days if stored correctly in an air-tight container in the fridge.