Sweet Potato & Parsnip Frittata

Frittata is a great way to sneak vegetables in to any meal! We've packed this one full of fibre rich vegetables, gorgeous sweet potatoes with plenty of flavour. Make this at the start of the week to sort midweek breakfasts in no time.

Prep time
10 minutes
Cook time
30 minutes
FREEZER FRIENDLY
No
SHELF LIFE
3 days
Why is this healthy?
Plant
points
Herbs &
spices
Contains
Dairy, Eggs
Ingredients
Serves 6
olive oil
salt
black pepper
ground
sweet potatoes
1cm cubed
oregano (dried)
red pesto
optional
feta cheese
optional
fennel seeds
peas (frozen)
thawed
carrot
1cm cubed
parsnip
1cm cubed
eggs
Why is this healthy?
Plant
points
Herbs &
spices

NUTRITION PER SERVING (Read more)

333kcal
Calories
19g
Protein
20g
Total Fat
22g
Carbs
6g
Fibre
9g
Sugars
169mg
Calcium
13%
 
4mg
Iron
22%
 
49mg
Magnesium
12%
 
323mg
Phosporus
26%
 
654mg
Potassium
14%
 
513mg
Sodium
22%
 
2mg
Zinc
19%
 
0mg
Copper
26%
 
0mg
Vitamin B1
35%
 
1mg
Vitamin B2
47%
 
1mg
Vitamin B3
8%
 
0mg
Vitamin B6
14%
 
146mcg
Vitamin B9
37%
 
1163mcg
Vitamin A
129%
 
1mcg
Vitamin B12
55%
 
21mg
Vitamin C
24%
 
3mcg
Vitamin D
15%
 
3mg
Vitamin E
21%
 
28mcg
Vitamin K
23%
 
Calories: 333kcal; Protein: 19g; Total Fat: 20g; Carbs: 22g; Fibre: 6g; Sugars: 9g; Calcium: 169mg (13%); Iron: 4mg (22%); Magnesium: 49mg (12%); Phosporus: 323mg (26%); Potassium: 654mg (14%); Sodium: 513mg (22%); Zinc: 2mg (19%); Copper: 0mg (26%); Vitamin B1: 0mg (35%); Vitamin B2: 1mg (47%); Vitamin B3: 1mg (8%); Vitamin B6: 0mg (14%); Vitamin B9: 146mcg (37%); Vitamin A: 1163mcg (129%); Vitamin B12: 1mcg (55%); Vitamin C: 21mg (24%); Vitamin D: 3mcg (15%); Vitamin E: 3mg (21%); Vitamin K: 28mcg (23%)
Show more

Notes

Alternatives:
sweet potato - butternut squash, carrot, pumpkin
peas - edamame, green beans

Why is this healthy?
Plant
points
Herbs &
spices
Contains
Dairy, Eggs
Ingredients
Serves 6
olive oil
salt
black pepper
ground
sweet potatoes
1cm cubed
oregano (dried)
red pesto
optional
feta cheese
optional
fennel seeds
peas (frozen)
thawed
carrot
1cm cubed
parsnip
1cm cubed
eggs

Ingredients

Serves 6
olive oil
salt
black pepper
ground
sweet potatoes
1cm cubed
oregano (dried)
red pesto
optional
feta cheese
optional
fennel seeds
peas (frozen)
thawed
carrot
1cm cubed
parsnip
1cm cubed
eggs

Method

Your notes
1

Gather your ingredients and preheat your oven to 200°C or 180°C fan.

2

To an oven-proof lidded casserole dish or frying pan, on medium to low heat, add your olive oil and sauté the parsnips, carrots and sweet potato for 2-3 minutes. Then, cover with a lid and cook gently for another 10 minutes.

3

Meanwhile, in a large bowl, whisk the eggs with oregano, black pepper and salt.

4

Uncover the pot, the vegetables should be soft enough to break with the edge of a wooden spoon. Season liberally, add the fennel seeds and peas and cook for another 1 minute.

5

Add the eggs into the vegetable mixture, agitate with a wooden spoon so the eggs get into all the crevices and the bottom of the pan.

6

Top with pesto and feta, then add the pan to the oven and bake for 12-15 minutes until cooked.

7

Remove from the oven and allow to cool completely before tucking in. The frittata will last for at least 3 days in the fridge in an airtight container.

Notes

Alternatives:
sweet potato - butternut squash, carrot, pumpkin
peas - edamame, green beans

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