sweet potato and pumpkin frittata

Add the I substituted baked sweet potato (already on hand) for both pumpkin and potato added raw pistachios and some salt/generous black pepper served with side of steamed carrot greens (I like slight bitter with my sweet). Corn, Pumpkin, Sweet Potato and Spinach Frittata. Method. 1 cup of pumpkin, chopped into 1.5cm cubes 1 cup sweet potatoes, peeled and chopped into 1.5cm cubes 1 garlic clove, crushed 1 tbsp olive oil 4 rashes of short cut bacon 1 onion, diced 420g can corned, drained 8 eggs 4 tbsp of milk 1-2 cup chopped parsley 1 cup grated cheese. Ingredients. Method In a mixing bowl, combine sweet potato, pumpkin, olive oil. Place in an oven-baking tray and roast for approximately 30 minutes or until tender and golden. Add olive oil, salt and finely chopped rosemary, and toss to coat evenly. Heat a 9-inch cast-iron skillet over medium heat. serves 4. Add the oil to the pan and warm. Preheat the broiler to high. Pre heat oven to 180 degrees; Cut pumpkin and sweet potato into even cubes and place in a bowl. After half way, add capsicum to tray and roast for remaining time. So thank you for launch idea on a wonderful not-so-usual brunch this morning. In a large bowl whisk eggs lightly with coconut … 6 eggs 1/4 cup low fat milk 1 onion 200g pumpkin, cubed 200g sweet potato, cubed 300g fresh spinach, steamed and wilted 1 can creamed corn 1 Tbs corn flour 1/2 cup low fat cheese, grated.

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