Food in 15: Sweet potato frittata

Exam season eating away at your time? Heidi Selwood has a quick and delicious recipe…

Move over leaky salads and smelly curries, this frittata is the perfect fuss-free healthy lunchbox treat! It takes minimal time to make and is jam packed full of goodness to fuel your long-winded revision sessions. Also feel free to add or change the vegetables; the beauty about this dish is that it is so versatile!

Ingredients

3 large eggs, whisked together

½ a sweet potato

1 red pepper, sliced

½ courgette, cubed

1 handful of mushrooms, chopped

1 handful of spinach

Sprinkle of feta (optional)

Pinch of chilli powder 

Splash of soy sauce

Salt and Pepper to taste  

1 tsp cooking oil

Method

1. Chop the sweet potato into 1-inch cubes and place it in the microwave for 5 minutes. 

2. Turn on the oven onto the grill setting, and leave to warm up.

3. Meanwhile, heat the cooking oil in a small frying pan.

4. Add the peppers, courgette, mushrooms and soy sauce, cook for 4 minutes until soft. 

5. Now add the cooked sweet potato, chilli powder and one handful of spinach and stir. 

6. Season the whisked eggs with salt and pepper

7. Add the eggs to the saucepan and spread them out until they coat the pan evenly. 

8. Turn the pan onto a low heat, and let the mixture cook for 2-3 minutes until the bottom of the mixture has cooked through. 

9. Now sprinkle with feta, and place it under the grill in the oven for a further 1-2 minutes until the eggs have completely cooked through. 

10. Remove the pan from under the grill, let the frittata cool before slicing it up for a light, healthy dinner or place it in a Tupperware for lunch the next day.

11. Snap a picture of your study snack and tag us on Instagram @BoarLifestyle.

12. If you keep the frittata in airtight Tupperware in the fridge, it will stay fresh for up to five days!