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Turkey, sweet potato & spinach frittata
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Transform Christmas leftovers into a delicious and easy frittata.
Ingredients:
  • 800g orange sweet potato, peeled, chopped into 2cm pieces
  • 250ml milk
  • 40.00 ml chopped fresh basil
  • 8 eggs
  • Salt & freshly ground pepper
  • 300g cooked turkey, cut into chunks
  • 80g sun-dried tomatoes, roughly chopped
  • 50g baby spinach leaves
  • Side salad, to serve
Instructions:
  • Microwave the sweet potato in a bowl with water until just tender, then drain.
  • Combine the milk, fragrant basil, and eggs, then season generously with salt and pepper.
  • In a 26cm non-stick frying pan, heat oil over medium heat until shimmering. Add sweet potato and cook for 5 minutes, stirring occasionally until golden brown. Add turkey, sun-dried tomatoes, and spinach, cook while tossing until spinach wilts.
  • 1. Preheat your grill to high. Then lower the heat and pour in the egg mixture. Cook for 5-8 minutes until nearly set but with a slightly runny top. Finish by placing the frying pan under the grill for 3-4 minutes until golden and fully set. Serve the slices with a side salad.

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