Roasted sweet potato and asparagus frittata – – by Tania Logan, Dietitian and Diabetes Educator

Christina ReynoldsDietetics, Dietetics & Diabetes Education, Recipes, Uncategorized

2 sweet potato

1 bunch of asparagus

2 leek

1 tbsp canola oil

6 eggs

1/3 cup milk


  1. Preheat oven to 200°C. Lightly grease an 8 cup capacity ovenproof dish, and line with baking paper.
  2. Peel the sweet potato and cut into 2 – 3 cm cubes.
  3. Wash and trim the ends from the asparagus. Cut each spear into thirds.
  4. Wash and trim the leek. Halve lengthways and rinse again under running water.  Slice thickly.
  5. Place the vegetables in the prepared baking tray and toss in canola oil until evenly coated. Cook for 30 minutes. Remove from the oven.
  6. Whisk the eggs and milk in a large bowl until combined. Pour egg mixture over the vegetables.
  7. Return to the oven and bake for 30 minutes or until cooked through.


Tania’s Tip

  • This recipe is gluten free and is also suitable for people on a moderate chemical elimination diet.
  • If you don’t require an elimination diet, you can substitute olive oil for canola oil.

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