Method

Preheat oven to 180 degrees Celsius.
Crack the eggs into a bowl, add milk and whisk.
Spray an ovenproof pan or dish with oil, place onto the stove and heat.
Add sweet potato, onion, bacon and sauté lightly. Add the egg mixture.
Stir and place into the oven for 25 minutes or until cooked.
In the meantime, place rocket leaves onto a plate, sprinkle with pear and walnuts, drizzle with oil and vinegar, season with pepper.

Remove frittata from oven, leave to cool for 5 minutes, remove from pan and cut into portion size triangles.
Serve with rocket salad on the side.

Cooking tips:

For a twist, try smoked salmon, potatoes and dill or asparagus, goat’s cheese and whole almonds.

Ingredients

2 eggs
½ small spanish onion, peeled and sliced
¼ red capsicum, de-seeded, washed and sliced
65g salt reduced, lean leg ham, cut into large strips
Spray oil
pepper to taste
1 small crusty wholemeal bread roll

Method

Preheat oven to 160c.
Use a fry pan with ovenproof handle, heat over medium heat and spray the pan with oil.
Add sliced onion and capsicum and sauté until semi soft.
Add ham, sauté for a further minute or two then place eggs on top.
Place in the oven and bake until eggs are done to your liking.
Remove pan from the oven and place pan onto a heat resistant surface.
Eat straight out of the pan, be careful, as the handle will be very hot.
Serve with one small wholemeal crusty bread roll.

TIP

Add other vegetables such as mushrooms, celery and spinach.