Sweet Potato Frittata with Spinach

Ingredients

• 400 g sweet potatoes
• Salt
• 1 red-skinned apple
• 1 tbsp Lemon Juice
• 200 g fresh spinach
• 2 Spring Onions
• 1 Garlic clove
• 8 eggs
• 60 ml Milk (1.5% fat)
• Pepper
• nutmeg
• 2 tbsp Rapeseed oil
• 80 g whole grain toast (4 slices)

Instructions

1. 1.

   Wash sweet potatoes and cook in boiling salted water for about 20 minutes.

2. 2.

   Meanwhile wash the apple, quarter it, core it and cut into thin strips. Mix apple strips with lemon juice.

3. 3.

   Wash and rinse spinach. Blanch spinach in boiling salted water for 1–2 minutes, drain, shock in cold water, then roughly chop.

4. 4.

   Wash spring onions, trim them and slice into fine rings. Peel garlic and finely mince.

5. 5.

   Whisk eggs and milk together and season with salt, pepper and freshly grated nutmeg.

6. 6.

   Drain sweet potatoes, cool them, peel and cut into small cubes. Heat oil in a pan. Sauté spring onions and garlic until translucent over medium heat.

7. 7.

   Add sweet potato cubes, apple strips and spinach to the pan and sauté for 1 minute. Pour eggs over the mixture and cook on low heat for 4–5 minutes until set. Flip frittata and brown on the other side over medium heat for 3–4 minutes.

8. 8.

   Use a cutter to cut 8 frittata rings, place them on 4 plates and serve with whole grain toast.