Sweet potato, tomato and asparagus frittata

I really like watching cooking shows and reading cookbooks. However, a lot of the food featured in these shows and books isn’t the best for everyday cooking and eating. I also love to bake, but I know I can’t eat desserts and baked goods every day. Well I could, but it wouldn’t be very good for me.

A few years back, when browsing the cooking magazine section, I discovered the Australian Healthy Food Guide magazine. This magazine is different to other cooking magazines, with half of the magazine devoted to articles on health, food and nutrition, and the other half healthy recipes. The magazine and website are now my first stop when looking for a quick, easy and healthy weeknight meal, like this frittata. A few of the recipes from the magazine are now regular weeknight favourites of mine. Reading the articles in the magazine gives me a better understanding of healthy eating and nutrition, and the recipes demonstrate that healthy food can still be exciting and tasty.

Sweet potato, tomato and asparagus frittata

Serves 4

Ingredients

• 500g sweet potato, peeled and sliced
• 2 bunches of asparagus, trimmed and cut into 4cm lengths
• Cooking oil spray
• 1 medium onion, thinly sliced
• 250g cherry tomatoes, halved
• 6 eggs
• 50 – 100g goats cheese (optional)
• Wholegrain bread or rolls to serve on the side

Method

1. Preheat the oven to 180C fan forced (200C). Line a 20cm x 30cm tin with baking paper and set aside.
2. Steam the sweet potatoes for 8-10 minutes until tender (timing will depend how thick you sliced the sweet potato). Add the asparagus for the last 3-4 minutes.
3. Spray a separate fry pan with oil and cook the onions gently for 5-10 minutes until soft and translucent.
4. Layer the vegetables (sweet potato, onion, asparagus and tomatoes) in the tin. Whisk the eggs (with some salt and pepper to taste) and pour the egg mix over the vegetables. Crumble over bits of the goats cheese (if using).
5. Bake in the oven for 25 minutes, until set and golden. Allow to cool for about ten minutes and then slice and serve.

Note – you could also make this with leftover roast vegetables.

Adapted from Australian Health Food Guide – Sweet potato, tomato & asparagus frittata January 2012