Sweet Potato and Bacon Frittata with Rocket and Pear Salad
The onset of winter may seem like an excuse to hibernate indoors, but there are plenty of reasons to stay active during the cooler months, from running festivals and cycling races to obstacle and orienteering challenges. To create the Sweet Potato and Bacon Frittata, sauté the sweet potato, bacon and onion before adding to the egg and milk mixture and baking for 25 minutes. Simple to make in advance and transport, this dish provides the ultimate protein punch to top-up energy levels.
Sharon Natoli, director of Food & Nutrition Australia and member of the Egg Nutrition Council said:
“Eating a variety of nutritious foods can aid in recovery after exercise and help you to achieve your fitness goals, whether you’re training for a fun run or a marathon. A protein-based meal combined with a source of carbohydrate after a workout will give your body the nutrients it needs to repair and rebuild.”
Cost per serve $3.10
Preparation time 10 mins
Cooking time 30 mins
½ cup low fat milk
1 cup sweet potato, peeled and diced
1 onion, diced
80g bacon eye, diced
Pepper to taste
Rocket and Pear Salad
1 bag rocket leaves
1 pear, thinly sliced or shaved with a vegetable peeler
½ cup walnuts, crumbled
1 tsp balsamic vinegar
3 tsp extra virgin olive oil
Pepper to taste
- 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.
For a twist, try smoked salmon, potatoes and dill or asparagus, goat’s cheese and whole almonds.