Preparation time: 5 minutes
Cooking time: 10-15 minutes
Serves: 4
Ingredients
- 250g sweet potato, sliced
- 250g potato, sliced
- 1 teaspoon olive oil
- 1 onion, thinly sliced
- 1 bunch baby spinach, washed and drained
- 3 eggs, beaten
- 2 tablespoons grated Parmesan cheese
- ¼ teaspoon nutmeg
Method
1. Preheat grill. Boil potato for 4-5 minutes until tender, or microwave on HIGH (100%) in a covered dish with 1 tablespoon water for 5-6 minutes, stirring after 3 minutes. Drain well.
2. Heat oil in a non-stick frypan, add onion and cook for 2 minutes until golden. Add potato, toss to combine and brown.
3. Stir in spinach and stir-fry until wilted and moisture has evaporated.
4. Mix eggs, cheese and nutmeg in a small bowl and pour into pan. Cook over low heat until set.
5. Place under hot grill for 2 minutes to brown the top.
Variation
- Try finely shredded Chinese cabbage instead of spinach.
Serving suggestion
- Serve hot or cold. Cut into wedges and serve with salad for a light lunch. For a special breakfast/lunch dish serve with grilled tomatoes and crunchy wholemeal toast.