This tasty prawn frittata is layered with sweet potato and delicious veggies. Serve it with a simple salad for a feel-good dinner.
Serves44
Cook time50 mins50 minutes
Prep time15 mins15 minutes, + 5 mins cooling time
+ 5 mins cooling time
Ingredients
2 medium gold sweet potatoes, peeled, thinly sliced crossways
2 tsp olive oil
1 medium leek, pale section only, thinly sliced
2 garlic cloves, crushed
15 raw prawns, peeled, deveined, coarsely chopped
1/2 cup (60g) frozen peas, just thawed
8 Coles Australian Free Range Eggs
1/4 cup (60ml) milk
2 tbs chopped dill
2 tbs chopped flat-leaf parsley
2 tbs pepitas (pumpkin seeds)
150g mixed salad leaves
250g cherry tomatoes, halved
1 small red onion, thinly sliced
1 Lebanese cucumber, thinly sliced
1/4 cup (60ml) balsamic vinegar
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Grease a deep 24cm (base measurement) baking dish and line with baking paper. Place sweet potato in a large microwave-safe bowl. Cover and microwave on high for 5 mins or until just tender.
Step 2
Meanwhile, heat the oil in a large frying pan over medium heat. Add the leek and garlic and cook, stirring, for 5 mins or until leek is tender.
Step 3
Arrange one-third of the sweet potato in the dish. Top with half the leek mixture, one-third of the prawn and one-third of the peas. Continue layering with the remaining sweet potato, leek mixture, prawn and peas, finishing with prawns.
Step 4
Whisk eggs, milk, dill and parsley in a jug until well combined. Season with pepper. Pour egg mixture over sweet potato mixture. Sprinkle with half the pepitas and sunflower seeds. Bake for 40-45 mins or until the egg is set. Set aside for 5 mins to cool slightly.
Step 5
Combine the salad leaves, tomato, onion, cucumber and the remaining pepitas and sunflower seeds in a bowl. Drizzle with vinegar. Toss to combine.
Step 6
Cut the frittata into pieces and serve with the salad.
Boost it: Add extra greens to the frittata, such as chopped asparagus or sliced zucchini.
2 medium gold sweet potatoes, peeled, thinly sliced crossways
2 tsp olive oil
1 medium leek, pale section only, thinly sliced
2 garlic cloves, crushed
15 raw prawns, peeled, deveined, coarsely chopped
1/2 cup (60g) frozen peas, just thawed
8 Coles Australian Free Range Eggs
1/4 cup (60ml) milk
2 tbs chopped dill
2 tbs chopped flat-leaf parsley
2 tbs pepitas (pumpkin seeds)
150g mixed salad leaves
250g cherry tomatoes, halved
1 small red onion, thinly sliced
1 Lebanese cucumber, thinly sliced
1/4 cup (60ml) balsamic vinegar
Description
This tasty prawn frittata is layered with sweet potato and delicious veggies. Serve it with a simple salad for a feel-good dinner.
Method
Step 1
Preheat oven to 180°C. Grease a deep 24cm (base measurement) baking dish and line with baking paper. Place sweet potato in a large microwave-safe bowl. Cover and microwave on high for 5 mins or until just tender.
Step 2
Meanwhile, heat the oil in a large frying pan over medium heat. Add the leek and garlic and cook, stirring, for 5 mins or until leek is tender.
Step 3
Arrange one-third of the sweet potato in the dish. Top with half the leek mixture, one-third of the prawn and one-third of the peas. Continue layering with the remaining sweet potato, leek mixture, prawn and peas, finishing with prawns.
Step 4
Whisk eggs, milk, dill and parsley in a jug until well combined. Season with pepper. Pour egg mixture over sweet potato mixture. Sprinkle with half the pepitas and sunflower seeds. Bake for 40-45 mins or until the egg is set. Set aside for 5 mins to cool slightly.
Step 5
Combine the salad leaves, tomato, onion, cucumber and the remaining pepitas and sunflower seeds in a bowl. Drizzle with vinegar. Toss to combine.
Step 6
Cut the frittata into pieces and serve with the salad.
Boost it: Add extra greens to the frittata, such as chopped asparagus or sliced zucchini.
