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 slivers. Mix apple slivers with lemon juice.

3. 3.

   Wash spinach and rinse. Blanch spinach by putting it in boiling salted water for 1–2 minutes, then drain and shock in cold water. Let dry and 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, 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 slivers and spinach; 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 four plates and serve with whole grain toast.