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Frittata with sweet potato and broccoli
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Cut the broccoli florets from the stalk and cook them in a pan with plenty of boiling water with some salt in 3 minutes al dente.
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Rinse them directly in a colander under cold water and let them drain well.
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Peel the broccoli sprout and sweet potatoes with a peeler and cut into 2 cm cubes.
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Chop the onion coarsely and finely chop the garlic.
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Heat the olive oil in a frying pan and gently fry the onion and garlic.
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Spoon the diced sweet potato and broccoli with the Italian herbs and some salt and pepper and bake for 2 minutes.
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Add the water and throttle the vegetables gently for 3 minutes, let the moisture evaporate.
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Beat the eggs with two tablespoons of water, 2/3 grated cheese and some salt and pepper.
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Divide the vegetables in a greased low oven dish and pour the egg mixture over it.
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Press in the broccoli florets and sprinkle the rest of the cheese over it.
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Fry the frittata in the oven for 25 minutes until golden brown and done.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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