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Zucchini Frittata with Spicy Sweet Potato Chips by

Tags: Healthy

Ingredients

150 g sweet potato, sliced into chips
¼ tsp ground cumin
¼ tsp chilli flakes
⅓ tbsp olive oil
½ leek, sliced
½ medium zucchini, sliced into rounds
1 spring onion, sliced
50 g baby spinach
1 tbsp chopped fresh parsley
5 large egg whites
30 g reduced fat feta cheese, crumbled

Instructions

Preheat oven to 200°C.
In a bowl toss together sweet potato chips with the cumin, chilli flakes and half the olive oil. Arrange onto a baking tray in a single layer and bake for 30 minutes.
In the meantime, heat the remaining olive oil in a non-stick frying pan and cook the leek until soft. Add the zucchini and spring onion and cook for a further 3-5 minutes. Add the spinach and parsley and remove from the heat.
Arrange the cooked vegetables into a baking pan. Pour over the egg whites and gently mix. Add the feta. Bake for 20-30 minutes or until golden brown. Serve with chilli sweet potato chips.

Servings: 1

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