One Skillet, Thirty minutes! – Sweet Potato and Leek Frittata

Well, you cannot get food much easier to prepare than eggs…..and for recipe number two of our feature One Skillet Thirty Minutes we have a Sweet potato and Leek Frittata.

This dish is all about packing as many delicious vegetables into a sophisticated omelette as possible. I love the combination of the sweet-soft, golden orange potato, packed with beta carotene, the precursor to anti-oxident vitamin A, and the sweet aromatic onion flavour of the sauce leeks. The beauty of preparing the sweet potato with eggs is that more of the beta carotene is absorbed by the body during digestion, due to the presence of healthy fats in the eggs.

Eggs are the perfect food for a healthy supper being rich in protein which both contributes to muscle building and also helps to suppress hunger as protein satiates appetite. Eggs also contain in their yolk the healthy fat choline, an intrinsic part of our brains neurotransmitters. Eggs support our brain health and help to keep us happy!

I served this delicious frittata with an organic, free-range pork sausage (bringing a resonance of breakfast to the meal!) and a fresh and instant slaw of raw grated daikon radish, Braeburn apple and beetroot to make a complete plate. For me a meal is not complete without a fresh element to a meal and this slaw fits the bill perfectly as the juice from the gated apple provides sweetness to the heat of the daikon and earthiness of the beet…..and only five minutes from the box grater to the plate!

Short on time? try serving the frittata with the slaw between two slices of good bread as a substantial and filling sandwich.

And there you have it….a nutritious and delicious meal in thirty minutes flat.

Sweet Potato and Leek Frittata
Serves 4
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1 tbsp olive oil
  2. 1/4 cup water
  3. 1 cup thinly sliced leek
  4. 1 cup diced sweet potato
  5. 1/2 cup frozen sweetcorn
  6. 6 eggs beaten
  7. 1 handful chopped parsley
  8. salt and pepper
Instructions
  1. Heat the olive oil in the skillet.
  2. Add the sliced leek and diced sweet potato and saute for 4 minutes on a moderate heat.
  3. Add the 1/4 cup of water and turn up the heat to steam the vegetables in the pan for 5 minutes until the sweet potato is softened and the water has evaporated.
  4. Add the frozen sweetcorn over the cooked vegetables.
  5. Turn the heat down to medium and add the beaten eggs.
  6. Pre-heat the grill or broiler.
  7. Cook for 5 minutes until the egg has set on the bottom of the skillet.
  8. Put the skillet under the grill or broiler until the egg has set through.
  9. Garnish with parsley and cut into chunky slices to serve.
Louise Innes Holistic Nutrition http://www.louiseinnes.com/


Legal Disclaimer: The information on this website is not intended to replace medical advice or diagnosis from your family practitioner, specialist or medical doctor. The recipes advice and articles consist of nutritional and lifestyle advice as the sharing of information to support a healthier body.

 
Louise Innes

Author: Louise Innes

Louise Innes is a holistic nutritionist who resides in Calgary, Alberta. Her balanced take on nutrition brings a refreshing perspective to the world of food.

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