Fritatta is a quick, nutritious dish that you can make using almost any vegetables you have in your fridge. I particularly find them great for refueling after a workout and if I have any left over, I’ll save it for breakfast or lunch the next day.
Last night, I had some pesto left over which I had to use up so I mixed it in with the eggs and it turned out to be one of the best frittatas I’ve ever made.
Sweet potatoes, one of my favourite vegetables, go well with frittatas as does a fresh green salad. As the frittata is quick to make, it’s best to prepare the sweet potato chips first and while those are cooking away, make the frittata and side salad.
Frittata (serves 2)
4 Eggs
3tbsp Natural yoghurt (low fat)
3tbsp red pesto
6 sundried tomatoes (dried, not in oil)
1tbsp olive oil
5 mushrooms
1/2 red onion
2 cloves garlic
1/2 red pepper
1tsp mixed herbs
1tsp basil
1tbsp Worcester Sauce (wheat & gluten free, by Life Free From)
Freshly ground pepper
1/2 ball buffalo mozarella, thinly sliced
Prepare the sundried tomatoes according to packet instructions.
Chop the onion, garlic, mushrooms and pepper.
Beat the eggs and add yoghurt, pesto and some pepper. Whisk together well.
Heat the olive oil in a frying pan. Add the onion, garlic and mushrooms, cook for 3 to 5 minutes – I like onions and mushrooms well done. Add the peppers and sundried tomatoes and cook for another minute. Add the herbs and Worcester sauce. Cook for another 2 minutes.
Pour in the eggs. Cook over medium low heat until the frittata is firm. Add the sliced cheese and put the pan under a medium grill until the cheese has melted and the top has cooked well.
Sweet Potato Chips (serves 2)
2 large sweet potatoes
1tbsp olive oil
pinch of chilli
Preheat oven to 200C
Cut the sweet potatoes into thin chips.
Mix the chilli with the oil. Put the chips on a baking tray, pour over the oil and mix well until all chips are coated with oil (it’s easiest to use your hands to do this!).
Put in the oven for about 30 to 40 minutes, until well cooked.
I usually put the chips under a grill for few minutes once they’re cooked to make them crispier. Just be careful as they do burn easily!
Serve with a crunchy salad of spinach, watercress and rocket leaves, cherry tomatoes and peppers.
Love the flash-salting idea. I know people should generally use as little salt as possible, but I’m hopeless when it comes to tomatoes – they just don’t taste the same without it:)
[...] with hummus, sweet potato chips and a green [...]