Silverbeet and sweet potato frittata

Author: Liz Macri - Recipe Writer & Editor

Photographer: Steve Brown

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This appetizing, low-FODMAP frittata tastes great cold, too, so is ideal for packed lunches the next day.

Serves: 4

Time to make: 55 mins , + 10 minutes standing

Hands-on time: 15 mins

Ingredients

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1 tablespoon garlic-infused olive oil
4 spring onions (green part only), finely chopped
200g sweet potato, peeled, grated
1 large courgettezucchiniX, grated
150g trimmed silverbeet leaves, coarsely chopped
2 teaspoons finely grated lemon rind
8 eggs
¼ cup lactose-free milk
2 tablespoons chopped fresh dill, plus extra to serve
60g cheddar, finely grated
Mixed salad leaves, to serve

Instructions

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1 Preheat oven to 160°C. Line a 16 x 26cm (base measurement) baking dish with baking paper.

2 Heat oil in a large, non-stick frying pan over medium-high heat. Add spring onion and cook, stirring, for 3–4 minutes or until softened. Add sweet potato and courgette and cook, stirring, for 2–3 minutes or until tender. Add silverbeet and lemon rind and cook, stirring, for 3 minutes or until sliverbeet has just wilted. Remove pan from heat.

3 Place eggs, milk, dill and cheese in a large mixing bowl, whisking to combine. Transfer vegetable mixture into bowl and season with freshly ground black pepper. Transfer mixture to prepared dish, ensuring vegies are evenly distributed.

4 Bake for 25–30 minutes or until golden and set. Stand for 10 minutes. Garnish with extra dill and serve with salad leaves.

Nutrition Info (per serve)

Calories 274cal

Kilojoules 1146kJ

Protein 20g

Total fat 16.1g

–Saturated fat 4.6g

Carbohydrates 10.9g

–Sugars 6.6g

Dietary fibre 3.2g

Sodium 374mg

Calcium 250mg

Iron 3.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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