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Leek & Sweet Potato Frittata

Kate Freeman

Getting your vegetable fix can be difficult with hectic weekday schedules.

Luckily, the weekend is the perfect time to reset and recalibrate your eating. Finding fresh fruit and veggies shouldn’t be a challenge – at Fyshwick Fresh Food Markets you can find a huge variety of nutrient-rich veggies with which to top up your diet, all under the one roof.

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Here’s a recipe that’s perfect for this in-between weather that’s not too cold but not exactly warm yet.

LEEK AND SWEET POTATO FRITTATA

What you need

Serves 2

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Image: Martin Ollman

4 eggs
1 tbsp milk
40g feta cheese
1 tbsp extra-virgin olive oil
1 clove garlic, crushed
200g sweet potato, cubed and microwaved until soft
1 leek, white part only, finely chopped
1 cup baby spinach, shredded
2 tbsp fresh chives, finely chopped
1/4 cup fresh flat leaf parsley, chopped
Salt and pepper
Green salad and/or rye or sourdough toast to serve.

What to do

Combine the eggs, milk and feta in a bowl and whisk together. Season with salt and pepper. Set aside.

Heat the oil in a small frying pan. Add the leek and garlic and saute until the leek becomes soft. About 2 minutes. Add the sweet potato and cook for a further 2 minutes, tossing regularly.

Add the spinach and herbs and stir until they wilt down, about 1-2 minutes.

Pour over the egg mixture and cook over low heat until the egg mixture is almost cooked through. To finish off and slightly brown the top of the frittata, place under a hot grill for 2-3 minutes.

Serve with a garden salad and/or 1-2 slices of grainy or rye toast. Enjoy!

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Kate Freeman

Kate Freeman is a Registered Nutritionist and the founder and managing director of The Healthy Eating Hub. Kate’s healthy eating philosophy is all about whole, fresh foods, being realistic about life and creating long term healthy eating habits. She doesn’t believe in detoxes, fad diets or quick fixes. Once you’ve finished working with Kate, you’ll be empowered to feed yourself well for the rest of you life! More about the Author

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