Gluten Free, Easy Sweet Potato Frittata
This flourless Sweet Potato Frittata is an easy, nutritious snack that you can prepare in advance, so it’s ready to grab when you’re short of time in the morning for breakfast or in your lunch box, combined with a few cherry tomatoes and any other crudités. Gluten free and packed with plenty of fibre and protein, this is a healthy choice that will keep you satisfied for a long while. This is a great way to sneak a vegetable into your kids’ menu and because they are naturally sweet, they should be winner (minus the chilli perhaps?!).
Ingredients
Making this Sweet Potato Frittata, you’ll need….
- 1 extra large approx 500-600g Sweet Potato, grated
- 1 large red Onion finely diced
- 90 g Red Lentils
- 2-3 pinches chilli flakes
- 6 eggs beaten
- 125 g Feta Cheese cut into small cubes or crumbled
- 30 g Parmesan Cheese grated
- Sea Salt/Ground Pepper to season
- Optional: Fresh herbs such as Chives or Parsley
For topping:
- Extra 25g Parmesan cheese
- 2 tbsp Sesame Seeds
Instructions
This will make one large tray or 12-16 large muffins and the mix can easily be halved if you’re making small fresh batches. Line a barking tray with greaseproof paper.
- Preheat the oven to 180°c
- Blend the red lentils into a smooth flour; either using a Thermomix or a similar powerful blender
- Combine the topping ingredients in a small bowl
- Combine all remaining ingredients in a large bowl, season and mix well.
- Spoon into the prepared baking tray or muffin moulds and sprinkle the topping mix of sesame seeds and Parmesan on top.
- Bake for approximately 30-40 minutes until golden and spring back to touch.
Notes
These are fabulous served warmed with a side salad but will also keep in the fridge for 3-5 days.