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🍽️ Sweet Potato and Broccoli Frittata with Lemon Watercress Dressing

296 kcal · 30 min · 4 servings

Ingredients

• 1 tsp Butter
• 300 g Sweet potatoes (1 long narrow sweet potato)
• Salt
• 250 g Broccoli (0.5 broccoli)
• 4 Eggs
• 4 Egg whites
• 2 handfuls Herbs (e.g. parsley and basil)
• 120 g Goat cream cheese
• Pepper
• 2 handfuls Watercress
• 1 tbsp Lemon juice
• 2 tbsp Olive oil
• Chili flakes
• 0.5 Organic lemon

Instructions

1. 1. Grease the small tartlet molds with butter.
2. 2. Wash the sweet potato thoroughly.
3. 3. Slice the sweet potato into rounds that are 5 to 6 millimeters thick.
4. 4. Bring a pot of salted water to a boil.
5. 5. Place a steamer insert over the boiling water.
6. 6. Steam the sweet potato slices for about 4 minutes.
7. 7. Clean and wash the broccoli.
8. 8. Divide the broccoli into small florets.
9. 9. Add the broccoli florets to the sweet potatoes in the steamer.
10. 10. Steam the vegetables for another 4 minutes.
11. 11. Remove the steamer from the heat.
12. 12. Set the steamed vegetables aside.
13. 13. Whisk the whole eggs and the egg whites in a bowl.
14. 14. Wash the fresh herbs.
15. 15. Shake the herbs dry.
16. 16. Chop the herbs finely.
17. 17. Stir 2 tablespoons of cream cheese into the egg mixture.
18. 18. Add the chopped herbs to the egg mixture.
19. 19. Season the mixture with salt and pepper.
20. 20. Distribute the sweet potato slices evenly among the molds.
21. 21. Place the broccoli florets evenly among the molds.
22. 22. Pour the egg mixture over the vegetables in the molds.
23. 23. Preheat the oven to 200 degrees Celsius conventional heat.
24. 24. Bake the frittatas in the oven for 25 minutes.
25. 25. Inspect the watercress for any damaged leaves.
26. 26. Wash the watercress.
27. 27. Shake the watercress dry.
28. 28. Rinse the lemon.
29. 29. Squeeze the juice from half of the lemon.
30. 30. Cut the other half of the lemon into wedges.
31. 31. Put 1 tablespoon of lemon juice into a small bowl.
32. 32. Season the lemon juice with salt and pepper.
33. 33. Add oil to the bowl.
34. 34. Whisk the dressing well.
35. 35. Place the watercress in the dressing to marinate.
36. 36. Carefully release the frittatas from the molds.
37. 37. Arrange the frittatas on plates.
38. 38. Add the marinated watercress to the frittatas.
39. 39. Top each frittata with 1 tablespoon of cream cheese.
40. 40. Sprinkle the frittatas lightly with salt.
41. 41. Grind fresh pepper over the frittatas.
42. 42. Dust the frittatas with chili flakes.
43. 43. Serve with the lemon wedges.

Nutrition per serving

• kcal: 296
• Protein: 17 g · Fett/Fat: 15 g · Carbs: 22 g