Sally Bee brightens up our Monday morning with her heart-healthy sweet potato frittata, made extra tasty with garlic, tomatoes and spinach!
2 tbsp olive oil
1 small onion, peeled and finely chopped
Half a sweet potato, peeled and cut into small chunks
1 garlic clove, peeled and crushed
Freshly ground black pepper, to taste
3 handfuls of baby spinach leaves
8 cherry tomatoes, halved
4 free-range eggs, lightly beaten
A handful of fresh parsley, chopped
Green salad, to serve
Preheat the oven to 180C/gas mark 4
Heat the olive oil in an ovenproof frying pan over a medium heat, add the onion and sauté for 3-4 minutes, until softened
Add the sweet potato chunks and continue to fry for a further 3-4 minutes, or until the sweet potato is tender and cooked through. Add the crushed garlic, black pepper, spinach and cherry tomatoes, then pour in the beaten eggs.
Cook on the hob for 3-4 minutes, then pop the frying pan into the oven and bake for 3-
4 minutes, or until the egg is set. Serve with a sprinkling of fresh chopped parsley with a green salad on the side.