Low Protein Sweet Potato and Spring Onion Frittata 

INGREDIENTS 

3 Sweet Potatoes 

1/2 Green Pepper (diced)

1/2 Yellow pepper (diced)

1 bunch of Spring Onions (sliced)

1 serving spoon of Oil 

1 teaspoon Garlic Purée 

100g Violife Cheese

200g Promin Low Protein Scrambled Egg and Omelette Mix with 400ml Water

Salt and Pepper

METHOD 

1.Peel and dice the sweet potato and add to boiling water for 5 minutes to soften.

2. Drain the sweet potato and add to a frying pan along with the diced peppers, oil, spring onion and garlic purée. Sauté together on a medium heat until potatoes become crisp on the outside and soft in the middle.

3. Whisk well Promin Scrambled Egg and Omelette Mix with 400mls water.

4. Add 100g of Violife cream cheese to the mixture.

5. Pour the egg mixture over the top of the vegetables and distribute the mixture evenly, shake the pan gently so that it is an even layer.

6. Cook over a low heat for 10 minutes without stirring. When it starts to set around the edges, heat the grill and place underneath for 5 minutes until the top turns golden.

7. Allow to set and firm for 5 minutes before serving.

8. Great eaten hot or cold and perfect for packed lunches!