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Sweet potato, courgette and herb frittata with pesto

It contains vegetables, a good source of protein and carbohydrate. The vegetables can be varied depending what you have available.

Serves 2

Ingredients

2 small sweet potatoes, thinly sliced

1 onion, sliced

2 courgettes, pared into ribbons with a potato peeler

12 tbsp olive oil

sea salt and freshly ground black pepper

4 free range eggs

150ml Oat Drink

4 tbsp pesto, fresh if possible

Method

Preheat the oven to 200°C (400°F/Gas 6). Heat a little olive oil in an ovenproof frying pan, approximately 20cm across. Place the sweet potatoes and onion in a large frying pan and cook gently for 10 minutes until soft.

Add the courgette ribbons to the pan continue to cook the vegetables gently for another five minutes. Remove the sweet potato, onion and courgette from the frying pan and set to one side.

In a medium sized bowl whisk the eggs and Oat Milk together and season with a little salt and pepper. Swirl a tablespoon of olive oil around the frying pan and when hot pour in the egg mixture. Cook gently for about 7 minutes until the frittata is just beginning to set.

Carefully loosen the edges and bottom of the frittata to prevent burning.  Scatter the cooked vegetables evenly over the top of the frittata and continue to cook on the hob for a minute or two.

Transfer the frittata to the oven and cook for about five minutes, or until the frittata is just set in the middle and golden brown. Remove from the oven and dribble with pesto.