industry health club recipes

* SPINACH & SWEET POTATO FRITTATA WITH ROASTED TOMATOES

Serving Size: 1
Preparation Time: 15 Minutes

Ingredients:

4 eggs
100g tomatoes, chopped into quarters
100g sweet potato, grated
60g reduced fat milk
50g tomatoes, sliced finely
30g baby spinach
Cracked black pepper
Olive oil cooking spray

Method:

Place quartered tomatoes on tray & spray with cooking spray then add black pepper (to taste). Place in a 180 degree oven & cook for approx 20 minutes or until well roasted, set aside. Cook sweet potatos & sliced tomatoes in a small pan for about 2 minutes or until sweet potato has browned a little. Take out of pan & set aside. Wilt spinach in pan, once wiltered set aside. Preheat medium frying pan which is oven proof over medium heat. Mix eggs & milk together & pour into pan. Cook for about 20 seconds then sprinkle sweet potato on top, tomato slices & finish with spinach. Place in 180 degree oven & cook for approx 5 minutes or until egg has set. Cut into slices & serve with roasted tomato on top. Serve with toasted wholegrain bread if desired.

Additional Information:

Cherry tomatoes can be used instead of roasted tomatoes on top of this frittata.

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