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Sweet potato & feta frittata
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Ingredients:
  • 1kg sweet potato
  • 200g creamy feta, cut into 1.5cm cubes
  • 20.00 ml chopped fresh rosemary
  • Freshly ground black pepper
  • 8 eggs, lightly beaten
Instructions:
  • Preheat the oven to 200°C. Cut the sweet potato into 2-3cm pieces, then spread them on a tray and toss with 1 1/2 tablespoons of oil. Bake for 40 minutes, remember to turn them once. Let them cool before moving on.
  • Heat the leftover oil in a 26cm non-stick frying pan over medium heat. Sauté the onion for 4 minutes, then add the garlic and stir for 1 more minute. Allow it to cool.
  • Mix the cooled sweet potato, feta, rosemary, and onion in a bowl, season with pepper, and spread evenly over the frying pan base.
  • Spread the eggs in the pan evenly and flatten the surface. Cook over medium-low heat for 8-10 minutes until just set on top but slightly runny.
  • Preheat grill to medium heat. Place the frying pan under the grill for 5 minutes, ensuring the handle is not exposed to direct heat. Let it sit for another 5 minutes, then flip onto a large plate and cut into wedges before serving.

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