Sweet potato and pesto frittatas
Quick and Easy
Nutrition Per Serving
6g
Protein
18g
Carbohydrate
344mg
Sodium
335mg
Potassium
186g
Phosphate
Ingredients Serves 4
- Vegetables & Fresh Produce
- 2 cup Sweet potato (cooked and in chunks)
- 2 pieces Eggs (beaten)
- Oils, Sauces & Condiments
- 2 tbsp Basil pesto
- Dairy & Alternatives
- 3/4 cup Reduced-fat cheddar cheese
Method
Step 1
Preheat the oven to 180C
Step 2
ln a large bowl, add the eggs, pesto and 3/4 of the cheddar cheese and whisk to combine. Add sweet potato
Step 3
Spoon the mixture evenly among 8 holes a muffin tray
Step 4
Sprinkle with the remaining cheddar and lightly dust with cracked pepper
Step 5
Bake until golden, about 20 minutes
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Review Sweet potato and pesto frittatas.