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Zucchini, sweet potato & feta frittata
Zucchini, sweet potato & feta frittata
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Prep Time:
30 minutes
Cook Time:
50 minutes
Total Time:
80 minutes
Versatile frittata paired perfectly with fresh salad.
Ingredients:
  • 700g sweet potato, peeled and cut into 2-3cm cubes
  • 54.60 gm olive oil
  • 2 medium zucchini, ends trimmed, coarsely grated
  • 125g reduced fat feta, crumbled
  • 62.50 ml basil leaves, shredded
  • 80g baby mediterranean salad
  • 6 tomatoes, quartered lengthways
  • 1 onion, chopped
  • 6 eggs, lightly beaten
Instructions:
  • Preheat the oven to 200°C (or 180°C fan) and line 2 large oven trays with non-stick baking paper. On one tray, spread sweet potatoes, drizzle with 1 tablespoon of oil, and toss to coat evenly. On the other tray, place tomatoes, drizzle with 1 tablespoon of oil and 1 tablespoon vinegar, then season with salt and pepper. Roast for 30 minutes until tender and lightly browned.
  • In a 24cm non-stick frying pan, warm the rest of the olive oil. Sauté the onion over medium heat until soft and lightly golden, about 5 minutes. Transfer to a bowl and mix in the cooked sweet potato.
  • Combine zucchini, feta, and fresh basil in a bowl. Season with salt and pepper to your liking. Gently toss to mix. Spread the mixture evenly in a frying pan.
  • Add eggs to the pan and carefully distribute the filling evenly. Cook on medium low heat for 8-10 minutes until eggs are set on the bottom and sides.
  • Wrap the pan handle in a damp cloth and place it under a moderately hot grill, positioning it about 8 cm away from the heat source. Cook for approximately 5 minutes until the frittata is done on top.
  • Let the mixture rest for 5 minutes, then flip it onto a large plate. Drizzle the tomatoes with the leftover vinegar. Cut the frittata into wedges and enjoy with a side of salad and tomatoes.

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