Methi Sweet Potato Frittata

Ingredients

• ½ cup sliced sweet potato
• 5 eggs
• ¼ cup low-fat milk
• ¼ cup grated cheddar cheese
• 1 tablespoon linseed powder
• ½ cup fenugreek leaves
• 2 teaspoons oil
• ½ small onion, diced
• 1 teaspoon minced garlic
• ¼ cup red pepper
• ¼ cup diced orange pepper
• 1 teaspoon cumin powder
• pinch salt and pepper
• 1 tablespoon chopped parsley

Preparation

1. preheat oven to 190℃. grease a baking tray.
2. brush sweet potato with 5ml oil and roast on a baking tray at 190℃ for 10-15 minutes and set aside.
3. in a bowl, whisk eggs, milk, cheese, linseed and set aside.
4. using a double boiler, steam fenugreek leaves for 5 minutes, drain well and add to the egg mixture.
5. heat the remaining oil in a pan and sauté vegetables until softened.
6. add the egg mixture to the pan and season with cumin, salt and pepper.
7. transfer the pan to the oven and bake for 15-20 minutes until the egg sets. top with roasted sweet potatoes. garnish with parsley and serve.