Tuesday, January 27, 2015

Brussel Sprout and Sweet Potato Fritatta

I love eggs.  I love omelettes.

But I am terrible at making them. 

So a fritatta is my "cheat".  It's easy and requires no flipping.  Score!

Fritattas (and omelettes - if you can flip them!) are great 'use-ups'.  Left over veggies and proteins can easily be thrown in for a quick and easy meal.

My leftovers were sauteed brussel sprouts and roasted sweet potatoes.  The end result was a delicious dish with a nice crunch from the brussel sprouts and a creamy sweetness from the sweet potatoes. 

Brussel Sprout and Sweet Potato Fritatta 
(Serves 1)

1/2 cup brussel sprouts (chopped to your desired size)
1/4 cup roasted sweet potato
1 tsp. olive oil
1 egg
6 tbsp. egg whites
2 tbsp. shredded cheese of your choice (I used a part skim italian blend)
Salt and pepper to taste

Preheat oven to 350.  Be sure to use an oven safe skillet!

In a small skillet, heat the olive oil.  Add brussel sprouts and sweet potatoes and saute to warm through. 

In a small bowl, beat together egg and egg whites, sprinkle with salt and pepper.

Reduce heat on veggies and add egg mixture.  Let it set up a bit, and then push the edges back with a spatula to let some of the uncooked egg over to the edges.  Repeat this process until it is almost cooked through, with just a bit of raw egg left on top.

Sprinkle with shredded cheese and transfer to oven.  Cook in the oven for about 9 minutes, or until eggs are set. 

Serve and enjoy!

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