Channel: Coles

Category: Howto & Style

Tags: coles supermarketshow torecipesseafood frittatafamily dinner ideaseasy frittata recipecoleseasy dinner ideaswhat to make for dinnerfoodsweet potato frittatahow to make frittatatasty dinner ideasfamily midweek mealsbaked sweet potato and prawn frittataprawn frittataseafood dinner ideasfrittata recipe

Description: Loaded with prawns and veg, this baked sweet potato frittata (recipe below) makes for an easy and delicious meal any night of the week. Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: @Coles Baked Sweet Potato and Prawn Frittata Serves 4 Prep 15 mins (+ 5 mins cooling time) Cooking 50 mins 2 medium gold sweet potatoes, peeled, thinly sliced crossways 2 tsp olive oil 1 medium leek, pale section only, sliced 2 garlic cloves, crushed 15 raw prawns, peeled, deveined, coarsely chopped 1/2 cup (60g) frozen peas, just thawed 8 Coles Australian Free Range Eggs 1/4 cup (60ml) milk 2 tbs chopped dill 2 tbs chopped flat-leaf parsley 2 tbs pepitas (pumpkin seeds) 2 tbs sunflower seeds 150g pkt Coles Australian Superfood Leaf Blend 250g cherry tomatoes, halved 1 small red onion, thinly sliced 1 Lebanese cucumber, thinly sliced 1/4 cup (60ml) balsamic vinegar 1. Preheat oven to 180°C. Grease a deep 24cm (base measurement) baking dish and line with baking paper. Place sweet potato in a large microwave-safe bowl. Cover and microwave on high for 5 mins or until just tender. 2. Meanwhile, heat the oil in a large frying pan over medium heat. Add the leek and garlic and cook, stirring, for 5 mins or until leek is tender. 3. Arrange one-third of the sweet potato in the dish. Top with half the leek mixture, one-third of the prawn and one-third of the peas. Continue layering with the remaining sweet potato, leek mixture, prawn and peas, finishing with prawns. 4. Whisk eggs, milk, dill and parsley in a jug until well combined. Season with pepper. Pour egg mixture over sweet potato mixture. Sprinkle with half the pepitas and sunflower seeds. Bake for 40-45 mins or until the egg is set. Set aside for 5 mins to cool slightly. 5. Combine the salad leaves, tomato, onion, cucumber and the remaining pepitas and sunflower seeds in a bowl. Drizzle with vinegar. Toss to combine. 6. Cut the frittata into pieces and serve with the salad. Want more easy recipes? Check out our ‘Soup & slow cooker meals’ playlist youtube.com/playlist?list=PL8rYS6B-sVuLbRqdAcZBVm7B_B3lOunWd, which includes: Beer mac ’n’ cheese: youtube.com/watch?v=kSGt5qXEhdE&list=PL8rYS6B-sVuLbRqdAcZBVm7B_B3lOunWd&index=3 15 minute chicken & corn soup: youtube.com/watch?v=lG_XqaQ1WL4&list=PL8rYS6B-sVuLbRqdAcZBVm7B_B3lOunWd&index=7 How to make beef & beer slow-cooked pies: youtube.com/watch?v=GJEhE4lrzjY&list=PL8rYS6B-sVuLbRqdAcZBVm7B_B3lOunWd&index=12 Slow-cooked beef ragu: youtube.com/watch?v=RNA_hyRe4xU&list=PL8rYS6B-sVuLbRqdAcZBVm7B_B3lOunWd&index=14&t=9s