Nutrition know-how
| Calories (kcal) per serve | Fat (g) per serve |
| 296 | 16 |
Ingredients
500 grams sweet potato, unpeeled, cut into 2 cm pieces
2 tablespoons olive oil
2 brown onions, thinly sliced
3 teaspoons fresh thyme leaves
2 garlic cloves, crushed
1 bunch of tenderstem broccoli, stems halved lengthways
10 eggs
210 grams Greek-style yoghurt
70 grams feta cheese
Small fresh basil leaves, to serve
Directions
- Preheat oven to 220°C/200°C fan. Line a baking tray with baking paper. Lightly grease and line the base and side of a round 22 cm (base measurement) cake tin with baking paper.
- Place the sweet potato on the prepared tray. Drizzle with 1 tablespoon oil. Season. Bake for 20–25 minutes or until tender.
- Meanwhile, heat the remaining 1 tablespoon oil in a large frying pan over medium–high heat. Add onion and cook, stirring occasionally, for 15 minutes or until lightly caramelised. Add the thyme and garlic and cook, stirring, for 1 minute or until aromatic. Season. Remove from heat.
- Steam, boil or microwave the tenderstem broccoli for 2 minutes or until just tender. Refresh under cold running water. Drain.
- Whisk the eggs and yoghurt together in a large bowl. Season.
- Reduce oven to 180°C/160°C fan. Arrange the sweet potato, tenderstem broccoli and onion mixture in the prepared pan. Pour over the egg mixture. Scatter with feta. Bake for 45 minutes or until golden and puffed. Set aside for 5 minutes to cool. Turn onto a serving plate and sprinkle with basil to serve.
These recipes should be used in consultation with the advice from your healthcare provider or nutritionist to help fulfil your daily nutritional needs. They are not designed to replace their advice.
