recipeName: methi sweet potato frittata
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
steps: 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.
NER: sweet potato eggs milk cheddar cheese lined powder fenugreek leaves oil onion garlic red pepper orange pepper cumin powder salt pepper parsley