methi sweet potato frittata

Serves: 2

Ingredients:
½ cup sliced sweet potato
5 eggs
¼ cup low-fat milk
¼ cup grated cheddar cheese
1 tablespoon linseed powder
½ cup fenugreek leaves
2 teaspoons oil
½ small onion, diced
1 teaspoon minced garlic
¼ cup red pepper
¼ cup diced orange pepper
1 teaspoon cumin powder
pinch salt and pepper
1 tablespoon chopped parsley

Method:
preheat oven to 190℃. grease a baking tray.
brush sweet potato with 5ml oil and roast on a baking tray at 190℃ for 10-15 minutes and set aside.
in a bowl, whisk eggs, milk, cheese, linseed and set aside.
using a double boiler, steam fenugreek leaves for 5 minutes, drain well and add to the egg mixture.
heat the remaining oil in a pan and sauté vegetables until softened.
add the egg mixture to the pan and season with cumin, salt and pepper.
transfer the pan to the oven and bake for 15-20 minutes until the egg sets. top with roasted sweet potatoes. garnish with parsley and serve.