Sweet Potato and Broccoli Frittata
★★★★★ 3.9 (59)
Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Method
- Preheat oven to 220°C/200°C fan-forced. Line an oven tray with baking paper
- Peel sweet potato and carrot and coarsely chop all vegetables (about 2cm pieces). Place on tray and drizzle with oil; tossing to coat
- Bake for 35-40 minutes until tender. Transfer to a bowl and add 3/4 cup (185ml) - 1 cup (250ml) fresh boiled water. Puree with a stick blender until smooth
Tips & Hints:
- Parsnip will take the longest to cook, so once that is tender the rest will be too.
- Preheat oven to 220°C/200°C fan-forced. Line an oven tray with baking paper
- Peel sweet potato and carrot and coarsely chop all vegetables (about 2cm pieces). Place on tray and drizzle with oil; tossing to coat
- Bake for 35-40 minutes until tender. Transfer to a bowl and add 3/4 cup (185ml) - 1 cup (250ml) fresh boiled water. Puree with a stick blender until smooth
Tips & Hints:
- Parsnip will take the longest to cook, so once that is tender the rest will be too.
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