Sweet Potato & Ricotta Frittata - The Natural Stock Co.

Sweet potato and ricotta frittata

Delicious warm or cold, for brunch, lunch or dinner, this versatile frittata sings with the flavours of spring. Adding the rich flavours of The Natural Stock Co. Vegetable Stock takes this simple meal from humble to hero. It’s a crowd-pleasing, protein-packed meal, perfect for prepping ahead and guaranteed to fill even the fussiest of lunchboxes. Get the kids hands on in the kitchen and we bet you’ll find yourself revisiting this recipe time and time again.

Vegetarian

Cook style

10 mins

Prep Time

20 mins

Cook Time

12

Makes

Stock Base

Ingredients

600g sweet potato, peeled and grated
6 spring onions, thinly sliced
½ cup rolled oats, plus 2 Tbsp extra
One dozen free range eggs
1 cup fresh ricotta, coarsely crumbled
½ cup milk, full fat
3 Tbsp The Natural Stock Co vegetable stock concentrate
¼ cup parmesan, grated
¼ cup sunflower seeds (optional)

To Prepare

Pre-heat oven to 180°C
In a mixing bowl combine sweet potato, onion, flour and oats.
In a separate bowl, beat the eggs with ricotta, milk and stock concentrate.
Pour egg mixture into the bowl with vegetables. Mix well.
Divide mixture among 12 large lined muffin pans.
Top with a sprinkle of parmesan, additional oats and some sunflower seeds.
Bake for 18 – 20 minutes or until the middle springs back when pressed gently.
Serve and enjoy warm or cold.

Cook's note

Delicious as a lunchbox filler, these frittatas will last 5 days refrigerated.
For a family meal, cook the frittata mix in a 20 x 20cm lined tin for around 30 mins or until the centre has set and the middle springs back when pressed gently.

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