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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This gluten free sweetpotato, courgette and herb frittata is quick and easy to make, packed with flavour and is perfect for enjoying any time of the day.
1 Preheat oven to 180°C. Spray a 20cm round baking tin with oil and line the base with baking paper.
2 Heat olive oil in a large non-stick frying pan over a medium-high heat. Add onion and cook, stirring, for 3 minutes. Add kumara and cook, stirring, for 3 more minutes, or until they are softened. Add garlic and cook, stirring, for 30 more seconds.
3 Whisk eggs, ricotta and parmesan together in a large mixing bowl. Add kumara mixture, courgette, tomatoes, mint and basil. Season with freshly ground black pepper and stir to combine.
4 Pour mixture into prepared tin. Bake for 30-35 minutes or until set, puffed and golden. Remove frittata from oven and set aside to cool for 10 minutes. Remove from tin and cut ito quarters. Serve frittata with steamed greens.
Make leftovers into lunch! Cut leftover frittata into chunks and toss with chopped canned baby beetroot, mixed salad greens and cherry tomatoes. Drizzle with balsamic vinegar.
Calories 383 cal
Kilojoules 1600 kJ
Total fat 15 g
Saturated fat 4 g
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