Mini Sweet Potato Frittatas - cooking recipe

Ingredients

1 tbsp light olive oil
1 medium sweet potato, peeled and cubed
1 None red pepper, cut into strips
2 cups asparagus pieces
6 None eggs, lightly beaten
3 None green onions, finely chopped
1 tsp chopped oregano
1 tbsp grated Parmesan cheese
None None Whole wheat bread, toasted

Preparation

Heat half of the oil in a large skillet on medium heat. Cook sweet potato for 5 mins, stirring, until just tender. Remove from skillet
Heat remaining oil in skillet on high heat. Cook pepper for 5 mins, until tender. Remove. Add asparagus and stir-fry on medium heat for 3 mins, until softened. Add 1/2 cup water and cook for 2 mins, until tender. Remove and set aside to cool.
Combine egg, green onion, oregano and Parmesan cheese in a large bowl. Season with pepper and fold in vegetables.
Spray skillet with no stick cooking spray and heat on medium. Spoon mixture into oiled egg rings in pan and cook for 2 mins each side, until golden. Serve with toast.