Sweet Potato, Green Bean and Sundried Tomato Frittata (Vegetarian)

 

Ingredients
3 Eggs
11-12 Green Beans
1 Sweet Potato
4 Sundried Tomatoes
Salt
Pepper

 

Method
Firstly preheat a grill to medium heat.

Peel your sweet potato and cut up into little cubes. Wash your green beans and slice finely. Add them to a saucepan of boiling water and leave to soften for 10 minutes.

Meanwhile crack your eggs into a bowl and whisk together. Season with salt and pepper and drop in the sundried tomatoes (leave the sunflower oil on them - it makes the frittata crispy!)

Once the tats and beans are soft, drain in a colander and throw them onto a pre-heated pre-(olive) oiled frying pan on a medium heat. Allow them to sizzle for a few seconds.

Pour over the egg mixture and leave to sit for 4 minutes. Once the bottom appears to be solidifying (as if you were cooking an omelette and can lift up the sides with the edge of your spatula) transfer the pan to the pre-heated grill.

Grill for 10-12 minutes until the top has browned and you can see no liquid egg floating on the top.

Remove from the grill and leave to cool (this way it will hold together much better)

Once cool remove from the pan by sliding a butter knife around the edges. Cut into pizza-like slices. You can serve it straight away cold or reheat it.

Frittatas can be eaten as breakfast, lunch or dinner (with a leafy salad) or act as perfect lunch box material!