SWEET POTATO FRITTATA | Recipe | Nutritionist Rhiannon Lambert

A SIMPLE WAY TO EAT PLANT-BASED eBOOK - AVAILABLE NOW! https://www.rhitrition.shop/ SUBSCRIBE - https://www.YouTube.com/c/Rhitrition WEBSITE - https://www.Rhitrition.com INSTAGRAM - https://www.instagram.com/Rhitrition/ TWITTER - https://www.Twitter.com/Rhitrition FACEBOOK - https://www.facebook.com/Rhitrition/ NEWSLETTER - http://eepurl.com/dexYd1 RE-NOURISH: A SIMPLE WAY TO EAT WELL - https://www.amazon.co.uk/Re-Nourish-Simple-Way-Eat-Well/dp/1473661765 FOOD FOR THOUGHT PODCAST - https://itunes.apple.com/gb/podcast/food-for-thought/id1441209943?mt=2 Frittatas are super simple and can be eaten any time of day, in fact, when you’re trying to eat healthily, they're a great go-to for breakfast, lunch, dinner, or even as just a snack. The key to any eggs recipe is to add spices or seasonings and get creative by throwing in any veggies that need using up in the fridge! SWEET POTATO FRITTATA SERVES 3-4 1 large sweet potato 1 tbsp olive oil 2 red onions, thinly sliced 2 small garlic cloves, very finely chopped 6 large eggs 100g feta pinch of ground nutmeg handful of parsley, finely chopped (optional) salt and black pepper salad leaves, to serve Preheat the oven to 190°C fan/210°C/420°F/gas mark 61⁄2. Prick the sweet potato with a fork a few times and bake whole for 40 minutes, or until cooked through. Remove and set aside to cool. While the sweet potatoes are baking, heat the oil in a 26cm ovenproof frying pan over a low-medium heat. Add the onions with a pinch of salt and cook for 10 minutes, until soft, stirring regularly (if you use a lid they will soften more quickly). Add the garlic and cook for a further minute. Meanwhile crack the eggs into a bowl, crumble in the cheese, add the nutmeg and seasoning and whisk. Add the chopped parsley, if using (reserve a little to scatter on at the end). When both the onions and sweet potatoes are ready, scoop out the sweet potato flesh, discarding the skins, and dollop evenly around the pan on top of the onions. Pour the egg mixture over and cook over a medium heat for 5 minutes until the eggs start to set around the edges of the pan. Transfer to the oven and cook for 10–12 minutes, or until cooked through and browned on top. If you like a really browned top, slide the pan under a hot grill. Serve hot, warm or cold, scattered with the reserved parsley, if using, and with a few salad leaves alongside. Please do hit subscribe if you like this recipe and you want to be the first to know when the next ones are up on my channel! Let me know how you get on and comment below with any suggestions for recipes you would like to see on the Rhitrition Channel. Videography: https://bearjam.co.uk/ Make up: SJ; Bare Minerals Hair: Clare Hansford Headmasters *This advice does not replace the support offered by health professionals. Please seek advice from a registered nutritionist or dietitian for more information.