Serves: 4
1 large red sweet potato, peeled, sliced, and steamed
10ml olive oil
1 red onion, sliced
1 clove garlic, crushed
250g button mushrooms, sliced
6 eggs
125ml low-fat plain yogurt
Salt and pepper
Fried baby button mushroom for garnish
Micro herbs
1 Heat the olive oil in an oven-proof frying pan, add the onion and garlic and sauté until glossy, add the mushroom s and fry until golden. Arrange the sliced red sweet potato into the pan.
2 Beat the eggs and yogurt together, season with salt and pepper. Pour the egg mixture into the frying pan. Heat over a medium plate on the stovetop until the frittata is 3 quarters cooked through.
3 Place the pan under the grill and grill the top of the frittata until souffled and golden.
4 Serve with extra mushroom and micro herbs.
Cooks tip: for a meat lover, add 125ml chopped fried bacon to the frittata.
