Tuna, Sweet Potato And Arugula Frittata - cooking recipe

Ingredients

14 oz sweet potato, peeled and thinly sliced
4 oz baby arugula leaves
1 can (12 oz) tuna in spring water, drained and flaked
6 None eggs
1/2 cup heavy cream
1/3 cup coarsely grated Cheddar cheese
2 medium tomatoes, cut into wedges
1 small red onion, chopped
1/4 cup mint leaves
1/4 cup cilantro leaves
None None Lemon wedges, to serve

Preparation

Preheat the oven to 350\u00b0F. Lightly grease an 8-inch round cake pan.
Place sweet potato in a microwave-safe bowl; cover with boiling water. Cook on high (100%) for 4 mins or until just tender. Drain; refresh under cold water. Layer sweet potato, 3/4 of the arugula then tuna in prepared pan.
Whisk eggs, cream and cheese in a medium bowl. Pour into pan.
Bake for 30 mins or until set. Let stand for 10 mins. Invert onto a plate. Toss remaining arugula with tomato, onion, mint and cilantro. Serve frittata with salad and lemon wedges.