No shame: I’ve seen every F.R.I.E.N.D.S. episode 80 billion times, I still watch an episode every morning whilst eating my breakfast and yet I still crack up like I’m watching it for the first time. I’m sure each one of you share my sentiments towards this epic tv show and can mentally play out the following scene:
Thanksgiving: Rachel’s making a trifle but the recipe gets entangled with one for Shepherd’s Pie. Rather than agree ‘it tastes like feet’, Joey loves it: ‘Custard- good, Meat- good, Jam- good!’
Similarly, that’s how I felt about my dinner last night: Sweet Potato & Spinach Fritatta. Eggs- good, sweet potato- good, cheese- good, spinach- goooood!
I couldn’t believe how well the fritatta set- felt very pie-like! And for what it’s worth, this meal contains a triple whammy of superfoods: sweet potato, spinach and eggs…BOO-YAH ! Bon apetito- or whatever they say in Spanish !
Sweet Potato & Spinach Fritatta
- 1 medium sweet potato, cubed
- 4 mushrooms, sliced
- 1/2 red pepper, sliced
- 2 big bunches spinach
- 1/2 red onion, diced
- 2 eggs+3 egg whites
- 30g reduced fat cheddar, grated
- Salt and black pepper, to taste
- 3 tblspns soy milk (or whatever you got)
Preheat the oven to 180*C. Whisk the eggs & egg whites with 3 tablespoons milk, salt & black pepper. In a skillet, sautée onions till browned and then add sweet potatoes. As they start to soften, add in the mushrooms and peppers. After a minute or so, stir in the spinach. Pour the egg mixture over the vegetables and reduce the stove (don’t switch off completely). Once the fritatta seems half cooked, turn off the stove and sprinkle the cheese on top. Place the skillet in the oven for twenty minutes and then grill it for a further 5 minutes, or until the cheese has browned.