Sunday, September 19, 2010

Sweet potato, asparagus and rosemary frittata

1 big sweet potato, cut into medium chunks and roasted
4 asparagus spears, chopped
A fist full of sliced ham
2 fresh rosemary sprigs, leaves picked
6 eggs
1/3 cup of milk
Fresh chopped or dry chives
Salt and freshly ground  black pepper

Preheat the oven to 250C.
Lightly beat eggs and milk together in a medium sized bowl, sprinkle with chives, salt and pepper. Put aside.
Prepare a medium size oven bake dish. Chop up ham. Spread evenly sweet potato chunks, ham and asparagus over the bake dish. Pour the egg mixture on top and sprinkle with rosemary leaves.
Pop your dish in the oven on a highest rack. Cook until frittata is golden and ready.

Recipe is adaptable as low fat, just use fat reduced ham ;)

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