Courgette & Tomato Frittata with Sweet Potato


Serves 1
Carbs: 0g
Protein: 0g
Fat: 0g
Sugar: 0g
Preparing time: 7 mins
Cooking time: 20 mins
Family friendly

Allergy Information:
Use allergy free if required*


1 tsp olive oil

2 whole egg

0.5 courgette

1 tomatoes

15 ml low fat milk

1 pinch black pepper

100 g frozen sweet potatoes


1. Pre-heat the oven to 200°C (fan 180°C/gas mark 6).
2. Cook sweet potato chips for approx 25 mins.
3. Grate the courgette and chop the tomatoes.
3. Preheat the grill.
4. Heat the olive oil in a non-stick frying pan. Add the courgette and tomatoes and cook on the hob for 3-4 minutes, stirring often, until soft. Spread out over the base of the frying pan.
5. Beat the eggs and milk together and pour into the frying pan. Cook over a medium-low heat for 4-5 minutes to set the base, then transfer to the grill to set the surface for about 2-3 minutes. Remove from the heat and let the frittata cool for 3-4 minutes.

Take care not to cook over high heat, or else the base could brown too much before the middle of the frittata is cooked

Serve and Enjoy.