Red onion and sweet potato frittata with button mushrooms

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.

Tamryn Sher
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