Sweet Potato, Rocket and Asparagus Frittata

Sweet Potato, Rocket and Asparagus Frittata


  • 350 Gram sweet potato (peeled, cut into 3cm pieces)
  • 1 Bunch asparagus (trimmed, cut into 4cm lengths)
  • 60 Gram baby rocket leaves
  • Cooking oil spray
  • 6 Eggs
  • 1⁄2 Cup reduced-fat milk
  • 2 Tablespoon grated parmesan
  • Large green salad (to serve)


  1. Cook sweet potato in a saucepan of boiling water for 8–10 minutes, or until tender, adding asparagus to pan for last 3 minutes of cooking. Drain well.
  2. Preheat grill to high. Spray a large, ovenproof frying pan with oil and place over medium-high heat. Add sweet potato, asparagus and rocket. Cook, stirring occasionally, for 2 minutes or until rocket wilts.
  3. Whisk together eggs and milk. Pour eggs into frying pan over sweet potato mixture. Cook for 4–5 minutes over medium heat, or until frittata is almost set. Sprinkle with cheese and place under preheated grill for 3–4 minutes until golden brown and just set. Cut into quarters. Serve with a green salad and your choice of bread.


Per serving:

  • Energy: 1200kJ
  • Calories: 287cal
  • Protein: 19g
  • Fat: 9g
  • Saturated: 3g
  • Carbohydrates: 32g
  • Sugars: 10g
  • Dietary fibre: 5g
  • Sodium: 340mg
  • Calcium: 182mg
  • Iron: 3mg

Tips/Handy Hints: Get creative with the vegies. Carrots, green onions, cauliflower, spinach… check to see what vegetables are in season to lower the cost per serve.