Preheat oven to 180°C/356°F. Toss sweet potato in half of the oil and paprika, place on lined baking tray. Roast in oven for 45 minutes of until tender.
2.
Heat the remaining oil in a large 22cm ovenproof frying pan over medium heat. Sauté the broccoli stirring occasionally until charred. Add courgette; cook for 2 minutes or until softened. Remove from heat.
3.
Combine eggs, milk and mixed herbs in a food processor. Process until herbs are finely chopped and egg mixture is fluffy.
4.
Once cooked, add the roasted sweet potato to the broccoli mixture within the frying pan, and turn heat back to medium. Add the egg mixture to the frying pan and stir until well combined. Sprinkle with chives and season with salt and pepper. Reduce heat to low and cook for 8 minutes of until the egg mixture has mostly set.
5.
In the meantime, preheat the grill on high. Place the frying pan under the grill and grill until golden brown and egg mixture is set.
Nutritional information
Per 100 g
Per portion (266 g)
% DRI
Energy
79 kcal
210 kcal
11 %
Protein
5 g
12 g
24 %
Carbohydrate
6 g
16 g
6 %
Sugars
3 g
8 g
8 %
Fat
5 g
12 g
17 %
Fatty acids, total saturated
1 g
3 g
13 %
Fiber
1 g
2 g
10 %
Sodium
239 mg
636 mg
27 %
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