Sweet Potato & Onion Frittata
A hearty, balanced breakfast from your Week 3 FareRx bag - about 25g carb and 15g protein per serving (USDA-estimated).
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
The eggs' protein balances the sweet potato's carbs, so this lands as a steady breakfast. Keep the potato to about half a cup diced.
Ingredients
- •2 eggs, beaten
- •1/2 cup diced cooked sweet potato
- •2 tablespoons diced onion
- •drizzle of olive oil
From your pantry: olive-oil.
Method
- 01
Soften the onion in a little olive oil in an oven-safe skillet, then add the cooked sweet potato.
- 02
Pour in the beaten eggs and cook gently until the edges set.
- 03
Finish under the broiler until puffed and set.
- 04
Slide out and cut into wedges.
Dietitian’s notes
- →Pre-cook the diced sweet potato until just tender so it finishes soft inside the frittata.
- →Finish under the broiler to set and lightly brown the top.
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