Silverbeet & Sweet Potato Fritatta

Rich in iron, beta-carotene and protein.

Ingredients:

  • 1/2 bunch Silverbeet
  • 1 Sweet Potato (small-medium)
  • 5 Eggs
  • 5 Shallots
  • 1 clove garlic
  • 1/2 teaspoon nutmeg
  • Pinch Sea Salt

Method:

  1. Peel and chop sweet potato into small 2-3cm cubes and bake in a 180deg oven for 30 minutes (or until soft)
  2. Using around 1 teaspoon olive oil in a pan, cook the finely sliced shallots and garlic for 2-3 minutes.
  3. Add chopped silver beet and lower the heat, stirring and allowing silverbeet to wilt.
  4. Add the cooked sweet potato cubes and mix through, ensuring they are evenly spread.
  5. Keep the pan on a low heat and pour beaten eggs over the mixture.
  6. On low-medium heat, allow the eggs to set for around 6-8 minutes, lifting he edges with a spatula to ensure they don't stick.
  7. When the sides are fully cooked, place the pan under a griller to cook the centre for around 2 minutes and until golden brown.
  8. Serve with a vegetable rich garden salad for a balanced meal.