This evening I made a fritatta and my goodness it was delicious – it was the perfect sharer for me and my friends…and here’s a little secret – it tastes just as good the next dayy.
Chicken, Sweet Potato and Spinach Frittata
Ingredients:
- 800g orange sweet potato, peeled, chopped into 2cm pieces
- 2 tablespoons chopped fresh basil
- 8 eggs
- Slices of Mozzarella
- Salt & freshly ground pepper
- 2 tablespoons olive oil
- 300g cooked chicken, diced
- 80g sun-dried tomatoes, roughly chopped
- 50g baby spinach leaves
- Side salad, to serve
Instructions:
- Step 1 – Place the sweet potato in a pan and boil in salted water till soft. Drain.
- Step 2 – Meanwhile combine basil, mozzarella and eggs. Season with salt and pepper.
- Step 3 – Heat the oil in 5cm deep, 26cm non-stick frying pan over a medium heat. Add the sweet potato and cook, tossing for 5 minutes or until golden. Add the chicken, sun-dried tomatoes and spinach, and toss until the spinach wilts.
- Step 4 – Preheat grill to high. Reduce the heat to low and pour over the egg mixture. Cook for 5-8 minutes or until almost set but still runny on top. Place the frying pan under the grill for 3-4 minutes or until golden and set. Serve slices with a side salad.
Its clean and delicious. To make it extra healthy and light – don’t add mozzarella and use egg whites for 4 out of the 8 eggs
Enjoy – perfect for parties or with friends
Kiss kiss
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