Sweet Potato and Broccoli Frittata

Ingredients

• 1 tsp butter
• 300 g sweet potatoes (1 long thin sweet potato)
• Salt
• 250 g broccoli (0.5 head)
• 4 eggs
• 4 egg whites
• 2 handfuls herbs (e.g., parsley and basil)
• 120 g goat cream cheese
• Pepper
• 2 handfuls watercress
• 1 tbsp Lemon Juice
• 2 tbsp olive oil
• chili flakes
• 0.5 Organic lemon

Instructions

1. 1.

   Butter the tartlet molds. Wash sweet potatoes thoroughly, slice into 5–6 mm thick rounds and steam in a basket over boiling salted water for about 4 minutes. Clean and wash broccoli, cut into florets, add to the potato rounds and steam together for another 4 minutes. Set aside.

2. 2.

   Whisk eggs and egg whites in a bowl. Wash herbs, pat dry and chop. Add 2 tbsp cream cheese and herbs, season with salt and pepper. Distribute sweet potato rounds and broccoli florets onto the molds and pour over the egg mixture. Bake frittatas in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 25 minutes.

3. 3.

   Meanwhile, rinse watercress, wash and pat dry thoroughly. Peel lemon, squeeze juice from half, cut the other half into wedges. In a bowl whisk 1 tbsp lemon juice with salt, pepper and oil, then marinate the watercress in it.

4. 4.

   Release frittatas from the molds and arrange on plates topped with watercress. Add a spoonful of cream cheese to each, lightly season with salt, grind over pepper, sprinkle chili flakes and serve with lemon wedges.