Sweet potato, pumpkin & caramelised onion frittata.

Remember how I’m obsessed with smoothie bowls, and last year it was like porridge and peanut butter and pears and pumpkin soup? Well right now it is roast pumpkin & frittata’s. I love them, and together they are even better. Frittatas are a super easy protein & vegetable packed, colourful delicious lunch (or dinner).  So I thought I would share one of my recipes.

Recipe adapted from the sweet potato & caramelised onion tortilla recipe from Healthy Food Guide (March 2016).

FRITTATA

INGREDIENTS

300g sweet potato, peeled and cut into cubes

300g pumpkin, peeled and cut into cubes

Extra virgin olive oil/canola spray

1 teaspoon extra virgin olive oil

1 medium red onion

1 teaspoon smoked paprika

200g baby spinach

100g low fat cottage cheese

6 eggs

¼ cup milk

Salt and pepper

40g Danish feta

frittata2

METHOD

1. Preheat oven to 180 degrees celcius. Line a baking tray with baking paper. Place potato and pumpkin on tray & roast for approximately 25 minutes or until tender

2. Heat oil in non-stick pan and add onion. Stir occasionally for approx. 5-10 minutes or until onion is slightly caramelised. Add paprika and spinach and cook till spinach in just wilted. Remove from heat.

3. Whisk eggs together in a large bowl. Add milk and whisk. Add onion mixture, potato, pumpkin and cottage cheese and stir to combine.

4. Line the base and sides of a 22cm round tin with baking paper. Gently pour the egg mixture into the tin, trying to distribute the vegetables evenly.

5. Sprinkle crumbled feta & bake in the over for approximately 45 minutes (or until golden and firm.

6. Serve with a tomato relish (I particularly love the Beerenberg tomato chutney)

frittata1

Enjoy,

Emma xo

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4 thoughts on “Sweet potato, pumpkin & caramelised onion frittata.

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