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mushroom & goat chees frittata

#1
300 g orange sweet potato 2 tsp olive oil 400 g fresh mushrooms, swiss brown, thinly sliced 3 individual shallots, thinly sliced 6 medium egg(s) 1/4 cup(s) reduced-fat milk, (60ml) 50 g goats cheese 2 x 3 second spray(s) oil spray
this is great for lunches its only 6 pro points per serve... I halve the quantity and does me 2 days I also add lots of other free veg like pumpkin, parsnips,asparagus you can also add low fat fetta to make it more cheesy just add on the points

ingredients
300 g orange sweet potato
2 tsp olive oil
400 g fresh mushrooms, swiss brown, thinly sliced
3 individual shallots, thinly sliced
6 medium egg(s)
1/4 cup(s) reduced-fat milk, (60ml)
50 g goats cheese
2 x 3 second spray(s) oil spray

· Cook sweet potato in a medium saucepan of boiling salted water for 5–7 minutes or until just tender. Drain.
· Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Add mushrooms and cook, stirring, for 5 minutes or until lightly browned. Add shallots and cook for 1 minute. Remove from heat. Add boiled sweet potato and stir to combine.
· Whisk eggs and milk in a large jug. Season with salt and freshly ground black pepper. Pour egg mixture over vegies in pan and sprinkle with goat’s cheese. Cook over medium-high heat for 5 minutes or until the base is golden and set.
Meanwhile, preheat grill to medium-high. Place frittata pan under grill and cook for 4–5 minutes or until top is golden and set (see tip). Cool in pan for 5 minutes before cutting into wedges to serve

from Australia weight watchers site

 
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