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Ingredients

1 tablespoon olive oil
175g sweet potato, peeled and shaved into ribbons
1 onion, sliced
125g button mushrooms, sliced
salt and cracked black pepper
7 eggs
1/4 cup grated parmesan
2 tablespoons basil leaves

Method

Step 1 Heat the oil in a medium-sized oven-proof frying pan over medium low heat.
Step 2 Add the sweet potato and onion and cook for 6-8 minutes or until softened.
Step 3 Add the mushrooms and cook for a further 5 minutes. Lightly whisk the eggs with the salt and pepper and pour over the sweet potato mixture.
Step 4 Turn heat to low and cook for 10 minutes or until just set. Sprinkle with parmesan and place the pan under a hot grill until the top is golden.
Step 5 Sprinkle with basil leaves and serve in wedges.

Sweet potato, mushroom and basil frittata

How to make Sweet potato, mushroom and basil frittata

Ingredients

Method