Sweet potato frittata
Perfect for a lazy Sunday-night supper or lunch al-desko. Deliciously simple, this
ve-ingredient frittata is packed full of healthy ingredients.
Serves 6
Preparation time 10 minutes
Bake time 10 minutes
Ingredients
750g sweet potato, peeled, chopped into 1.5cm pieces
1 red onion, roughly chopped
1 tbsp olive oil
1
½ cups baby spinach leaves
3 tsp dried basil leaves
12 eggs, lightly beaten
Mixed garden salad and tomato salsa, to serve
Method
1. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 5 minutes and press START, do not close the lid. Place sweet
potato and red onion into the inner pot with 1 tbsp olive oil. Cook, stirring occasionally until sweet potato is lightly browned.
2. Add baby spinach leaves and cook until wilted. Stir in basil. Distribute the ingredients evenly over the base of the pot and
season with salt and black pepper.
3. Pour over the eggs, gently move the sweet potato around the pot to ensure the egg runs through to the base of the pot.
4. Select BAKE program, set time for 10 minutes and press START.
5. When cooking is complete, remove lid and stand for 5 minutes. Using heat-proof mitts, remove the inner pot. Turn frittata
onto a serving plate.
6. Cut into wedges and serve with salad and tomato salsa.
Cook’s note
Sauté
Do not close the
lid during sauté.
Bake
Set valve to
“Bake” position.
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