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Preparation time: 50 minutes
Serves: 4
Cost: per serve: $3.05

Ingredients

•450g orange sweet potato, peeled, cut into 1.5cm cubes
•olive oil spray
•1 leek, trimmed, white part only,  thinly sliced
•2 garlic cloves, crushed
•100g lean ham, thinly sliced
•200g broccoli, cut into small florets
•5 eggs
•2 eggwhites
•2 tablespoons skim milk
•100g reduced-fat mozzarella, sliced
•salad leaves, to serve

Putting it together

1.     Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Place sweet potato on tray, spray with
        olive oil and season with freshly ground black pepper. Bake for 20 minutes or until golden. Set aside.

2.    Meanwhile, heat a large non-stick frying pan over medium heat and spray with olive oil. Add the leek and cook, 
       stirring occasionally, for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute. Add the ham and stir 
       to combine. Remove from heat.

3.    Blanch the broccoli in a saucepan of boiling water until bright green and tender crisp. Drain well.

4.    Line the base and sides of a 20cm round cake pan with a single piece of non-stick baking paper. Arrange the sweet
       potato, leek mixture and broccoli over the base of the tin. Whisk together the eggs, eggwhites and milk in a bowl.
       Pou rover the vegetables and top with slices of mozzarella.

5.    Bake for 25-30 minutes or until frittata is golden, puffed and set in the middle.
       Cut into wedges

Serving 

Serve with salad leaves.

Nutritional Info (approximate per serve)

Recipe contributed by

Healthy Food Guide
www.healthyfoodguide.com.au