Asparagus & Sweet Potato Frittata

How amazing does this combination sound?  And with asparagus in season it makes for a nutritious and tasty combination.

Serves 4
Takes 30 minutes


300g sweet potato, diced into 3x3cm cubes
2 tsp extra virgin olive oil
4 eggs
½ cup low fat/skim milk
½ cup light feta cheese
1 tsp smoked paprika
Pepper, to taste
1 red onion, peeled and chopped
6 asparagus spears, ends trimmed and cut into 3cm lengths
100g mushrooms, sliced
1 tbsp chopped fresh/dried dill leaves



  1. Microwave or steam the sweet potato until soft and set aside.
  2. Whisk eggs, milk, paprika and pepper together and set aside.
  3. Add oil to a frying pan over medium heat. Add the onion and saute for 4 minutes or until soft. 
  4. Add the asparagus and mushrooms and cook for another 2 minutes.
  5. Stir in the sweet potato cubes, reduce heat to low and preheat the grill to high.
  6. Add the egg mixture and shake the pan slightly to combine it all. Cook for another 10 minutes, then place under grill for 2 minutes or until the egg is set and golden brown.
  7. Crumble feta and sprinkle dill over the top before serving.



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