SWEET POTATO FRITTATA | Recipe | Nutritionist Rhiannon Lambert
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INGREDIENTS 6 large Eggs 560 g Sweet Potato ½ cup Feta Cheese 1 large Tomato 1 medium Capsicum 1 cup Mushrooms 1 cup Spinach 1 clove Garlic 2 wedge Lemon ¼ cup Basil Leaves 1 serve Extra Virgin Olive Oil. 6 large Eggs. 560 g Sweet Potato. ½ cup Feta Cheese.
1 large Tomato. 1 medium Capsicum. 1 cup Mushrooms. 1 cup Spinach.
1 clove Garlic. 2 wedge Lemon. Place sweet potato on prepared tray and lightly spray with oil. Bake for 20–25 minutes or until golden and tender.
Transfer to a large bowl and set aside to cool slightly. Add feta and spinach and toss gently to combine. Sweet Potato & Feta Omelette. Method: Heat the oil in a small shallow frying pan. Add the onion and gently fry until almost soft.
Add a sprinkle of salt to the onion as this will stop the onion from burning as it draws out the moisture. Next add the grated sweet potato. Bring a saucepan or steamer of water to the boil.
Peel and chop the sweet potato into small cubes (the smaller they are, the quicker they will cook) and then steam or boil them for 15 minutes, with the lid on. Chop the onion and peppers and crush the garlic. Cut the feta cheese into 5-6 cubes. Method 1. Preheat the grill to high. Heat the olive oil in a medium, non-stick frying pan over a medium heat.
Add the onion and 2. Meanwhile, boil the broccoli in water for 3 minutes, until al dente. Drain and stir into the potato. Arrange the sweet potatoes and peppers in an even layer in the bottom of the skillet.
Sprinkle black beans over the vegetables in an even layer. Whisk the egg mixture one last time and pour it into the pan. Crumble the feta with your fingers or a fork over the top of the frittata. Method Place the sweet potato in a saucepan, cover with water, bring to the boil and cook for about 5 minutes until just tender.
Julienne the onions. Heat some oil in a frying pan and cook the onions over a low-heat for around 10 minutes. The onions should become caramelized, soft and transparent; not. In a small bowl, whisk eggs, green onion, milk and seasonings until blended.
In a large nonstick skillet, heat butter over medium-high heat. Pour in egg.
List of related literature:
|from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food|
|from 4 Ingredients Gluten Free|
|from The Sandcastle Girls|
|from Low-FODMAP and Vegan: What to Eat when You Can’t Eat Anything|
|from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes|
|from The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean|
|from What to Expect: Eating Well When You’re Expecting|
|from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes|
|from The Dinner Doctor|
|from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking|