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.

Nutrition Info (per serve)

Kilojoules 1100kJ

Calories 262cal

Protein 14g

Total fat 12g

–Saturated fat 3g

Carbohydrates 25g

–Sugars 7g

Dietary fibre 3g

Sodium 200mg

Calcium 140mg

Iron 3mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.