Oven-baked asparagus and sweet potato frittata
We love the simplicity and ease of a one-tray bake.
Fresh asparagus is packed full of vitamin C to boost your stressed menopause immune system. It also contains vitamin K, essential for blood clotting. Eating asparagus promotes healthy bacteria and is believed to help detoxify your body.
Sweet potatoes are abundant in beta-carotene, that your body converts into vitamin A, a powerful antioxidant. Vitamin A keeps eyes healthy and supports our immune system, bone and skin health.
This tasty frittata is adapted from The Roasting Tin: Deliciously Simple One-Dish Dinners by Rukmini Iyer.
Serves: 4
Prep time: 15 minutes
Cook time: 60 minutes
Ingredients
200g sweet potatoes, (we used Stokes purple but any will do), peeled and very thinly sliced
400g potatoes, peeled and thinly sliced
1 red onion, very thinly sliced
1 red pepper, sliced
2 tbsp. olive oil
½ bunch fresh basil, leaves plucked and stalks finely chopped
Sea salt and lots of freshly ground black pepper
Freshly grated nutmeg
6 eggs
100ml crème fraiche
300g asparagus, woody ends snapped off
30g parmesan cheese
Method
Preheat the oven to 190C fan. Tip the potatoes, sweet potatoes and onion into a deep roasting dish and mix well with olive oil, 1 teaspoon of sea salt, a good grind of black pepper and the fresh basil. Cover tightly with foil, then transfer to the oven and roast for 30 min.
Meanwhile whisk the eggs with the crème fraiche. Grate in the nutmeg, season well with sea salt and freshly ground pepper. Once the potatoes and onions have had 30 min, pour the egg mixture all over. Scatter over the asparagus and squash it all down a bit into the egg and potato.
Sprinkle the parmesan, then return the tray to the oven uncovered for a further 25 minutes, until the eggs are just set. Serve hot or cold.