Try this twist on the usual egg, onion and spinach frittata with the addition of creamy chopped macadamia nuts.
Peel sweet potato and chop into 1-1.5cm cubes
Cook in boiling water until ‘al dente’
Drain and set aside to cool
In a large bowl break the eggs, add the salt and whisk together
Add the cheese, onion, semi-dried tomatoes, spinach leaves, macadamia nuts and sweet potato and mix well
In a medium size non-stick, oven proof frypan, add tablespoons of oil on medium heat, until the pan is well coated
Reduce the heat and pour the egg mixture into the fry pan and cook on low to medium heat until the base and sides sets
When the base and sides are set, remove frypan from heat and place under a grill on 180°C
Cook the top, taking care not to place the frypan too close to the grill to avoid burning the the frittata
Once they’re cooked, serve with a salad.
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