Kumara, rocket and pine nut fritatta

Frittata is an excellent option for a light, yet satisfying lunch enriched with healthy ingredients. For a low-carb option try this version with kumara, rocket, and pine nuts.

Serves 4

Cook

1H 15M

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Ingredients

1 kumara (orange sweet potato) (500g), sliced thinly

50 gram (1½ ounces) baby rocket (arugula) leaves,trimmed

1/3 cup (50g) pine nuts, roasted

3/4 cup (60g) coarsely grated parmesan cheese

6 eggs

1/2 cup (125ml) pouring cream

Method

1.Preheat oven to 200°C/400°F. Oil deep 20cm (8-inch) square cake pan; line base and sides with baking paper.

2.Boil, steam or microwave kumara until tender; drain. Cool. Layer kumara, rocket, nuts and cheese in pan, in two layers.

3.Whisk eggs and cream in medium bowl, season; pour into pan.

4.Bake frittata about 25 minutes or until set. Stand in pan 5 minutes before serving.

Serve with a rocket salad
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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