Kumara, rocket and asparagus frittata

Serves: 4

Time to make: 35 mins

Ingredients

350g kumarasweet-potatoX, peeled, cut in 3cm pieces
1 bunch asparagus, trimmed, cut in 4cm lengths
spray oil
2 cups baby rocketarugulaX
6 eggs
½ cup skim milk
2 tablespoons grated fresh parmesan cheese

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Instructions

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1 Cook kumara in a saucepan of boiling water for 8-10 minutes or until tender, adding asparagus to pan for the last 3 minutes of cooking. Drain well.

2 Preheat grill to high. Spray a large, ovenproof frying pan with oil and place over a medium-high heat. Add kumara, asparagus and rocket. Cook, stirring occasionally, for 2 minutes or until rocket wilts.

3 Whisk together eggs and milk. Pour eggs into frying pan over kumura mixture. Cook for 4-5 minutes over a medium heat or until frittata is almost set. Sprinkle with cheese and place under preheated grill for 3-4 minutes until golden brown and just set. Cut in quarters.

Serving suggestion

Serve with a green salad and wholegrain bread (suggested serving: 1 thick slice).

Variations

Get creative with vegetables in this recipe! Carrots, spring onions, cauliflower, spinach… use seasonal veges to lower the cost per serve.

Nutrition Info (per serve)

Calories 262 cal

Kilojoules 1100 kJ

Protein 14 g

Total fat 12 g

Saturated fat 3 g

Carbohydrates 25 g

Sugar 7 g

Dietary fibre 3 g

Sodium 200 mg

Calcium 140 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.