Sweet potato & broccoli frittata

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olive magazine

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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

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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

Ready in 20 mins

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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