Breakfast

Sweet Potato Crust Frittata

This sweet potato crust frittata is a total springtime hit! Meal prep perfection, but also fancy enough for a festive brunch or lunch. You can absolutely play around with the vegetables – but the mushrooms and asparagus just go so nicely with that Parmesan…

Ingredients

• 2 medium sweet potatoes
• Olive oil in spray bottle (for pan and sautéing vegetables)
• 1 onion (chopped)
• 2 garlic cloves (minced)
• 10-15 spears of asparagus (trimmed and cut into 3-4 pieces each)
• 1/2 medium zucchini (diced)
• 3 dl (1 1/3 cup) white or baby bella mushrooms (chopped)
• 10 eggs
• 1.5 dl (2/3 c) cottage cheese (I use 1.5%)
• 1.5 dl (2/3 c) shredded parmesan
• 1/2 tsp salt
• Black pepper

Instructions

1. Set oven to 175C/350F. Spray a 20 cm/9 inch round oven form with olive oil. Peel and slice sweet potatoes thinly. Arrange slices neatly into a sweet potato crust. Spray with a little more olive oil and bake for about 20 minutes.
2. When crust is baking, sauté onion and garlic in a pan until see-through (5-7 minutes or so!). Add asparagus and zucchini – sauté until tender. In another pan, sauté mushrooms for 8-10 minutes on low heat.
3. Whisk together eggs, cottage cheese, parmesan, salt and pepper in a bowl.
4. Increase oven temperature to 200C/400F. Add veggies to into pan with sweet potato crust. Cover with egg mix. Bake for about 30-35 minutes – or until eggs set and you have a nice golden color. ENJOY!

Nutrition per piece (if cut into 6 pieces): 250 kcal, 18 g protein, 16 g carbohydrate, 12 g fat, 3 g fiber