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Sweet potato frittata with coriander chilli sauce
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Coriander chilli sauce
- 1 garlic clove
- 1 fresh green chillies, deseeded if preferred
- 2 sprigs fresh coriander, leaves and stems
- 50 g extra virgin olive oil
- 20 g lemon juice (approx. ½ lemon)
- 1 tsp ground cumin, to taste
- 1 pinch ground sea salt
- 100 g red onion, cut into halves
- 2 cm piece fresh ginger, peeled
- 1 tbsp extra virgin olive oil
- 100 g zucchini, cut into pieces (3-4 cm)
- 250 g sweet potato, cut into pieces (3-4 cm)
- 6 eggs
- 1 tsp ground sea salt
- 50 g feta cheese
- 20 g pepita seeds, toasted (optional)
- per 1 portion
- 1711 kJ / 407 kcal
- 17.3 g
- 15.5 g
- 30.6 g
- Saturated Fat
- 5.2 g
- 3.2 g
- 587 mg