“This frittata contains sweet potato and broccoli. It provides you with 112% of your recommended daily intake of vitamin A and 73% of vitamin C. Not only that but it's delicious, too. Serve it with crusty bread and a crunchy salad and you've got dinner. This recipe comes from Canadian Living Meals in Minutes.”

Ingredients Nutrition


  1. Peel sweet potato and cut into 1/2 inch cubes.
  2. Place in steamer basket over boiling water, cover and cook for 5 minutes.
  3. Add broccoli and cook, covered, for 4 minutes or until tender-crisp.
  4. While vegetables are steaming, whisk eggs, salt & pepper together in a bowl and set aside.
  5. In 9 inch ovenproof skillet, heat oil over medium heat and cook onion, garlic and tarragon, stirring, for 2 minutes or until softened.
  6. Arrange sweet potato/broccoli mixture over skillet and pour egg mixture over top.
  7. Reduce heat to medium-low, cover and cook for about 12 minutes or until bottom is golden and edge is set but centre still jiggles a bit.
  8. Sprinkle cheese over top and broil for 2 to 3 minutes or until light golden and cheese is bubbly (if skillet is not ovenproof, wrap handle in double thickness of foil).

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