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Sauerkraut & sweet potato frittata
Sauerkraut & sweet potato frittata
597kcal Per person
27g Protein
52g Carbs
32g Fat
10g Fiber
Ingredients
- 3 ½ ounce sauerkraut (98 g)
- ½ onion
- 1 clove garlic (5 g)
- ½ pound sweet potato (227 g)
- 1 tablespoon olive oil (15 ml)
- 1 teaspoon curry powder (2 g)
- 2 eggs
- 2 tablespoons yogurt, nonfat (30 ml)
- 1 ounce grated cheese (28 g)
Preparing this recipe
- Preheat the oven to 370°F (190°C).
- In the meantime, thoroughly drain the sauerkraut in a colander.
- Finely chop the onion and mince the garlic. Peel the sweet potato and coarsely grate it.
- Heat the oil in a pan and sauté the onion and garlic for 2 minutes.
- Add the sweet potato and curry powder and cook for another 3 minutes. Add the sauerkraut and cook for an additional 2 minutes. Season with salt and pepper.
- Whisk the eggs in a bowl with the yogurt and then mix in the cheese.
- Place the potato and sauerkraut mixture into the oven-safe dish, pouring the egg mixture evenly on top. Bake for 18 minutes in the preheated oven.
Requisites:
- Single-serving oven dish, greased
Tip van FitChef
1. Garnish this sweet potato frittata with fresh parsley.
2. Serve the frittata with a mixed green salad. Or grill some broccolini to accompany it.
3. It's delicious to scatter some whole peppercorns throughout the sweet potato mixture.
