Sweet Potato, Roasted Onion & Sun-Dried Tomato Frittata - Recipe

Easy high protein, spicy & delicious frittata with roasted vegetables and sun-dried tomatoes.

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This frittata is a classic & simple Sunday brunch situation, a fridge clean out meal, & the perfect fallback when you can't think of what to make!

But just because it regular & easy doesn't mean that it needs to be dull. The simple act of using roasted vegetables totally tunes up the flavour, & the quick addition of sun-dried tomatoes with spices is a master stroke that requires a couple of jars in your cupboards.

If you don’t have sun-dried tomatoes use olives, try toasted cumin or fennel seeds, garam masala, swirls of pesto & cheese if you’re not dairy free.

Key Facts

Gluten
Dairy free
High in protein
Easy recipe

Ingredients

6 eggs
1 medium sweet potato
1 onion
1/4 cup sun-dried tomatoes
1 large handful of anything green (parsley, coriander, leftover broccoli, green beans or leafy things)

1 tablespoon black onion seeds
Salt & pepper
1 tbsp fresh or dried rosemary, oregano or thyme
1/2 tbsp avocado oil

Preparation

01

Preheat your oven to 200°C, line a tray with a silicone mat.

02

Chop your sweet potato into small cubes & slice your onion into thick pieces. Toss together with a drizzle of oil, salt, pepper & the dried herb of your choosing, arrange on your tray & roast for 10 minutes. Mix & cook for another 5-10 minutes until tender.

03

Whisk your eggs in a bowl, add the remaining oil to a frying pan & chop your greens. Warm through gently on low then add your chopped sun-dried tomatoes & the roasted veg. Go in with your eggs & the black onion seeds, make sure the eggs reach the bottoms of the pan & cook slowly for 5 minutes until bubbles start to come through to the top.