Lunch Recipes

Frittata with Sweet Potato, Onion and Green Capsicum

August 14, 2011

A great way to get your 5 veg and a protein in  one meal is with a frittata and salad. This versatile  plate can be ideal for lunch or dinner and can also be made as a great alternative to ‘on the go’ types of lunches when added to a wrap with salad. This is another one of those “what ever you’ve got in your fridge/pantry”  type of dishes. Onion is always a good starting point  and you build on it. Zucchini, potatoes, tomatoes, spinach, red capsicum, mushrooms, artichokes etc can all be used in combinations to produce a delicious frittata. The one I’ve made here is perfect for a quick 15 min cook up on a Sunday afternoon.

Ingredients  (serves 3)

5 eggs

2 tablespoons olive oil
1 small sweet potato, diced
1 onion, chopped
1/ 2 green capsicum, diced
sea salt  & pepper to taste

 

Method:

In a non stick fry pan, heat up oil and add sweet potato. Cook till starting to brown. Add onion. Stir in for a few minutes then add capsicum.

 

Once these 3 veg appear cooked pull off stove and beat 5 eggs in a large bowl, add pinch salt and pepper and whisk. Then add coked vegetables to the bowl and mix in with egg. Return to frypan on stove for 2 minutes or until base of frittata is cooked.

Turn on grill under stove and cook top of frittata for a further 3 minutes ( or until golden brown). If you dont have a griller, then place a plate large enough to cover top of pan and flip frittata over and cook opposite side.  It should look like this once cooked:

Serve a third of frittata with a fresh garden salad for a wholesome, yummy lunch…

The great thing is that frittata is good the next day so if you needed to make a quick lunch on-the-go, this is a awesome option. When we are at home, my kids love the flat bread heated up in a large fry pan so its crispy, added that extra texture to a delicious lunch. Enjoy x

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