blog recipe #21 of 365

Hello everyone! Tonight's recipe is a versatile one, you can eat it for breakfast, lunch or dinner 8) This recipe is fun to play around with, adding any kind of veggies you like!  I decided to put sweet potatoes and parsnips into it, but you can add anything you like 8)  Because of the sweetness of the potatoes and parsnips I struggled slightly with the right spice blend.  I found a blend that I liked, but feel free with adding what ever you think may be good!! Let me know how it turns out!

Sweet Potato Frittata

Prep time: 15 mins  Cook time: 50 mins

4 whole eggs

4 egg whites

½ cup cooked quinoa

½ small sweet potato (peeled and thinly sliced)

1 small parsnip (peeled and thinly sliced)

½ medium sweet onion (thinly sliced)

3 cloves garlic (minced)

1 cup grated parmesan

¼ cup finely chopped watercress

1 Tbsp parsley

1 tsp cayenne pepper

1 tsp sea salt

Preheat oven to 400  ͦF

In a medium mixing bowl, whisk eggs and egg whites.  Add minced garlic, herbs,  spices, quinoa and ½ the cheese.  Mix well.

Lightly spray olive oil in a medium to large baking dish.  Add half the egg mixture.

Add the sweet potatoes, parsnips and onions.  Pour the rest of the egg mixture on top.

Place in the oven, cook for 45 mins.  Once cooked, sprinkle the rest of the cheese on top and bake for an additional 5-10 mins.

Let cool for 15 mins before cutting.

This recipe is gluten free, and can be dairy free if you leave out the cheese 8) Happy Cooking Friends