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SWEET POTATO AND
RICOTTA FRITTATA

Delicious warm or cold, for brunch, lunch or dinner, this versatile frittata sings with the flavours of spring. Adding the rich flavours of The Natural Stock Co Vegetable Stock, takes this simple meal from humble to hero. It’s a crowd-pleasing, protein-packed meal, perfect for prepping ahead and guaranteed to fill even the fussiest of lunchboxes. Get the kids hands on in the kitchen and we bet you’ll find yourself revisiting this recipe time and time again.

Cook Style

Vegetarian

Makes

12

Prep Time

10 mins

Cook Time

20 mins

Ingredients

– 600g sweet potato, peeled and grated
– 6 spring onions, thinly sliced
– 1 cup flour plain
– ½ cup rolled oats, plus 2 Tbsp extra
– One dozen free range eggs
– 1 cup fresh ricotta, coarsely crumbled
– ½ cup milk, full fat
– 3 Tbsp The Natural Stock Co vegetable stock concentrate
– ¼ cup parmesan, grated
– ¼ cup sunflower seeds (optional)

Product Featured: The Natural Stock Co Vegetable Stock Concentrate

To Prepare

  1. Pre-heat oven to 180°C
  2. In a mixing bowl combine sweet potato, onion, flour and oats.
  3. In a separate bowl, beat the eggs with ricotta, milk and stock concentrate.
  4. Pour egg mixture into the bowl with vegetables. Mix well.
  5. Divide mixture among 12 large lined muffin pans.
  6. Top with a sprinkle of parmesan, additional oats and some sunflower seeds.
  7. Bake for 18 – 20 minutes or until the middle springs back when pressed gently.
  8. Serve and enjoy warm or cold.

COOKS NOTES

  • Delicious as a lunchbox filler, these frittatas will last 5 days refrigerated.
  • For a family meal, cook the frittata mix in a 20 x 20cm lined tin for around 30 mins or until the center has set and the middle springs back when pressed gently.