Mushroom and goat’s cheese frittata
3
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Layers of sweet potato and tangy bites of goat’s cheese create a fantastic frittata.
Ingredients
Orange sweet potato (kumara)
300 g
Olive oil
2 tsp
Mushrooms
400 g, swiss brown, thinly sliced
Green shallot(s)
3 individual, thinly sliced
Egg(s)
6 medium
Skim milk
¼ cup(s)
Soft goat's cheese
50 g
Oil spray
2 x 3 second spray(s)
Instructions
1
Cook sweet potato in a medium saucepan of boiling salted water for 5–7 minutes or until just tender. Drain.
2
Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Add mushrooms and cook, stirring, for 5 minutes or until lightly browned. Add shallots and cook for 1 minute. Remove from heat. Add boiled sweet potato and stir to combine.
3
Whisk eggs and milk in a large jug. Season with salt and freshly ground black pepper. Pour egg mixture over vegies in pan and sprinkle with goat’s cheese. Cook over medium-high heat for 5 minutes or until the base is golden and set.
4
Meanwhile, preheat grill to medium-high. Place frittata pan under grill and cook for 4–5 minutes or until top is golden and set (see tip). Cool in pan for 5 minutes before cutting into wedges to serve.
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