Baked sweet potato and prawn frittata
4 serves
20 m
50 m
Ingredients
- 2 medium gold sweet potatoes, peeled, thinly sliced crossways
- 2 teaspoons olive oil
- 1 medium leek, pale section only, thinly sliced
- 2 garlic cloves, crushed
- 15 raw prawns, peeled, deveined, coarsely chopped
- ½ cup (60g) frozen peas, just thawed
- 8 eggs
- ¼ cup (60ml) milk
- 2 tablespoons chopped dill
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons pepitas (pumpkin seeds)
- 150g mixed salad leaves
- 250g cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1 Lebanese cucumber, thinly sliced
- ¼ cup (60ml) balsamic vinegar
Method
Step 1
Preheat oven to 180°C. Grease a deep 24cm (base measurement) baking dish and line with baking paper. Place sweet potato in a large microwave-safe bowl. Cover and microwave on high for 5 minutes or until just tender.
Step 2
Meanwhile, heat the oil in a large frying pan over medium heat. Add the leek and garlic and cook, stirring, for 5 minutes or until leek is tender.
Step 3
Arrange one-third of the sweet potato in the dish. Top with half the leek mixture, one-third of the prawn and one-third of the peas. Continue layering with the remaining sweet potato, leek mixture, prawn and peas, finishing with prawns.
Step 4
Whisk eggs, milk, dill and parsley in a jug until well combined. Season with pepper. Pour egg mixture over sweet potato mixture. Sprinkle with half the pepitas and sunflower seeds. Bake for 40-45 minutes or until the egg is set. Set aside for 5 minutes to cool slightly.
Step 5
Combine the salad leaves, tomato, onion, cucumber and the remaining pepitas and sunflower seeds in a bowl. Drizzle with vinegar. Toss to combine.
Step 6
Cut the frittata into pieces and serve with the salad.
Tips
- To boost veggies, add extra greens to the frittata, such as chopped asparagus or sliced zucchini.
- Store any leftover frittata in a container in the fridge for up to 3 days. Add cold to lunchboxes or reheat in microwave to serve.
