Sweet potato & broccoli frittata

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olive magazine

6 ratings

Recipe by olive magazine

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1. Cook the sweet potato in boiling water for about 8-10 minutes until it is tender, adding the broccoli for the last 5 minutes. Drain well. Heat a little oil in a small, deep frying pan and add the garlic, sweet potato and broccoli. Toss together then spread the vegetables in an even layer in the frying pan and pour on the egg. Cook until the bottom is set and then dot with the goat's cheese and grill very briefly until just set. Serve with salad, or in a wholemeal pitta bread with salad.

300 kcalories, protein 16.3g, carbohydrate 21g, fat 17.3 g, saturated fat 6.3g, fibre 0g, salt 0 g

Latest comments and suggestions

• team sheen

  11 August 2008

  team sheen commented on this recipe

  Quick and delicious! I added some bacon lardons to give some extra taste, it was excellent. Not sure if that is why I ended up having to use 5 eggs instead of 2. Will definitely repeat again.

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• PidgePidge

  11 August 2008

  PidgePidge rated and commented on this recipe

  

  Like the previous reviewer: I too ended up using 5 eggs. This was good, but a bit bland. I also added a bit of bacon to add flavour. The eggs puffed up very lovely under the grill, and it was a nice meal--but if I were to do it again I would add salt and pepper to the beaten eggs (perhaps this was implied in the recipe?) and some other sort of seasoning--perhaps fresh shredded basil or even rosemary... or some diced sundried tomato would have been nice. Just something to give it a bit more flavour.

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• mimisardine

  15 September 2008

  mimisardine commented on this recipe

  The 2 egg ratio has to be a mistake! I also needed 5 for complete coverage of the vegetables. A home-made chutney, relish or harissa gives it the kick it needs.

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• mimisardine

  15 September 2008

  mimisardine rated this recipe

  

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• Raffie

  19 December 2008

  Raffie rated and commented on this recipe

  

  As per the previous entries I think the no. of eggs is a mistake. I used 6 medium eggs for this one.

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• Katy

  21 July 2009

  Katy rated and commented on this recipe

  

  Really nice but I did take every one's advice and use 5 eggs instead of 2.

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• vicshippers

  22 October 2009

  vicshippers rated and commented on this recipe

  

  We had to add cheddar to make it more flavoursome, and even with the smallest of pans the '2 eggs' is a little optimistic. Nice enough, but I don't it will make it onto a regular spot at our dining table.

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• jackie_goss

  07 November 2009

  jackie_goss rated and commented on this recipe

  

  Great recipe, and it really made me think about what else you could put in! We folowed the advice of other raters here, and used five eggs, in a 10" diametre frying pan. We also added bacon and an onion. We sliced, not cubed, the sweet potato - and found that boiling the sweet potato for the full five minutes longer than brocolli made it slightly soggy. Great dish, will make again and again

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• cairi675

  17 November 2009

  cairi675 commented on this recipe

  Add curry powder! Makes this a five star recipe. I just had a packet for "Curry sauce" and added a few shakes. Seriously yum.

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• cairi675

  17 November 2009

  cairi675 commented on this recipe

  Also, I didn't add goats cheese/garlic. Limited resources - I'm a student! Not sure what goats cheese and curry are like together..

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Ingredients

• 1 sweet potato , peeled and cut into small cubes
• ½ head broccoli , cut into small florets
• olive oil
• 1 garlic clove , crushed
• 2 eggs , beaten
• 50g soft goat's cheese
• salad , to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Vegetarian

Ingredients

• 1 sweet potato , peeled and cut into small cubes
• ½ head broccoli , cut into small florets
• olive oil
• 1 garlic clove , crushed
• 2 eggs , beaten
• 50g soft goat's cheese
• salad , to serve

300 kcalories, protein 16.3g, carbohydrate 21g, fat 17.3 g, saturated fat 6.3g, fibre 0g, salt 0 g

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