Ingredients
- 1 tablespoon olive oil
- 175g sweet potato, peeled and shaved into ribbons
- 1 onion, sliced
- 125g button mushrooms, sliced
- salt and cracked black pepper
- 7 eggs
- 1/4 cup grated parmesan
- 2 tablespoons basil leaves
Method
- Step 1Heat the oil in a medium-sized oven-proof frying pan over medium low heat.
- Step 2Add the sweet potato and onion and cook for 6-8 minutes or until softened.
- Step 3Add the mushrooms and cook for a further 5 minutes. Lightly whisk the eggs with the salt and pepper and pour over the sweet potato mixture.
- Step 4Turn heat to low and cook for 10 minutes or until just set. Sprinkle with parmesan and place the pan under a hot grill until the top is golden.
- Step 5Sprinkle with basil leaves and serve in wedges.
Nutrition
1027 kj
Energy
16g
Fat Total
5g
Saturated Fat
2g
Fibre
18g
Protein
385mg
Cholesterol
227.6mg
Sodium
4g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
- Author: Kate Murdoch
- Image credit: Oliver Ford
- Publication: Taste.com.au
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