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10 minutes
25 minutes
35 minutes
- 18.20 gm olive oil
- 175g sweet potato (kumara), peeled and cut into thin slices
- 2 zucchini, sliced
- 7 eggs, lightly beaten
- 20g parmesan
- 3 tsp thyme leaves
- Warm the oil in a medium non-stick skillet over gentle heat.
- Sauté the sweet potato and onion until softened, about 6-8 minutes. Then, add the zucchini and cook for an additional 5 minutes.
- Combine the beaten eggs seasoned with salt and cracked black pepper into the sweet potato mixture. Cook over low heat for 10 minutes or until the eggs are just set.
- Preheat the oven grill to medium-high. Sprinkle the frittata with parmesan and place it under the grill until the top is golden. Garnish with thyme leaves, slice into wedges, and serve promptly.
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