Sweet potato & feta frittata

Sweet potato & feta frittata

Ingredients (8 servings)

1kg sweet potato

2 tablespoons olive oil

1 onion, chopped

1 garlic clove, crushed

200g Fetta, cut into 1.5cm cubes

1 tablespoon chopped fresh rosemary

Freshly ground black pepper

8 eggs, lightly beaten


Preheat oven to 200°C. Cut sweet potato into 2-3cm pieces. Spread on a tray and toss with 1 1/2 tablespoons of oil. Bake, turning once, for 40 minutes. Set aside to cool.

Heat the remaining oil in a 26cm non-stick frying pan over medium heat. Add the onion and cook for 4 minutes. Add the garlic and cook, stirring, for 1 more minute. Set aside to cool.

Combine the cooled sweet potato, feta, rosemary and onion mixture in a bowl. Season with pepper. Spread over base of frying pan.

Pour eggs into the pan and evenly distribute, then flatten the surface. Cook over medium-low heat for 8-10 minutes or until set, but still a little runny on top.

Heat grill to medium. Place the frying pan under the grill (be careful not to burn the handle) for about 5 minutes. Set aside for 5 minutes, then invert onto a large plate and cut into wedges to serve.

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