Dietician's Choice, Recipes
Published:
October 14, 2021
October 14, 2021
Sweet potato tortilla with cinnamon and ginger
Make for weekend breakfast or as a quick lunch. Save what is left in the fridge and have a ready-made snack the next day. Then with retrograded starch which provides both useful prebiotics and slower carbohydrates.
Prebiotics are fibers in the food that are not broken down during digestion and acts as nutrition for the intestinal bacteria.
PrintSweet potato tortilla with cinnamon and ginger
- Servings : 4 1x
Scale
Ingredients
400 g sweet potatoes
8 eggs
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 feta cheese (150 g)
400 g cherry tomatoes
1 zucchini
1 teaspoon chili flakes
1 tablespoon olive oil
1/2 teaspoon salt
Instructions
1. Set the oven to 230 degrees.
2. Peel and grate (roughly) the potatoes on a grater, place in an oven dish.
3. Crack the eggs in a bowl and whisk together with the ginger, cinnamon and salt.
4. Pour the egg mixture into the mold, mix and top with feta cheese crumbles. Place the mold in the oven and bake until the eggs have stopped completely and the tortilla has a nice color, about 20 minutes.
5. Divide tomatoes and zucchini. Place in an oven dish, drizzle over oil, salt and chili flakes. Place in the oven at the same time as the tortilla, about 20 min.
6. Serve the tortilla freshly baked with roasted vegetables. Or eat as a snack – cut into smaller pieces and store in the refrigerator.
