Frittata with Mixed Salad
4th Feb, 2015


  • For the frittata:
  • 1/2 sweet potato, peeled and diced into 1cm cubes
  • 1 tsp rapeseed oil
  • Salt and pepper
  • 1 spring onion, finely sliced
  • 30g pumpkin seeds
  • 3 chives, finely chopped
  • 3 eggs
  • 50ml rice milk
  • For the salad:
  • Handful spinach, roughly chopped
  • 1/4 cucumber, diced
  • Handful cherry tomatoes, halved
  • Handful basil leaves, roughly chopped

Equipment required:

  • Baking Tray
  • Small 15cm frying pan
  • Mixing Bowl

Firstly place the sweet potato on a baking tray with a drizzle of oil, salt and pepper. Cook at 180C for 15 minutes or until tender. 

Once the potato is cooked, heat a little oil in a small 15cm frying pan and gently saute the onion and pumpkin seeds; then add in the sweet potato and chives, saute together for 2 minutes. 

In a bowl, whisk the eggs and rice milk and then add them to the frying pan. Cook on a low heat for 1-2 minutes.

Now place the pan straight into the oven and cook for 5 minutes until the egg is cooked. 

To make the salad, simply toss all the ingredients together. 

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