industry health club recipes
* SPINACH & SWEET POTATO FRITTATA WITH ROASTED TOMATOES
Serving Size: 1
Preparation Time: 15 Minutes
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
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.
Cherry tomatoes can be used instead of roasted tomatoes on top of this frittata.
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