Kumara, rocket and asparagus frittata

Serves: 4
Time to make: 35 mins

Total cost: $ 8.96 / $ 2.24 per serve

(at time of publication)

Ingredients

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

Instructions

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.