Sweet potato, red onion and feta frittata
2
Points®
Total time: 1 hr 30 min • Prep: 15 min • Cook: 1 hr 15 min • Serves: 6 • Difficulty: Easy
Just six ingredients is all it takes to whip up this fantastic frittata. Roasting the vegies before baking the frittata creates crispy edges and a richer flavour
Ingredients
Orange sweet potato (kumara)
750 g, peeled, cut into 2cm cubes
Red onion
1 small, cut lengthways into wedges
Tomato(es)
4 medium, quartered lengthways
Reduced fat feta cheese
100 g, cut into 1cm cubes
Fresh rosemary
1 tbs, chopped
Egg(s)
6 medium, lightly beaten
Oil spray
3 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line 2 large baking trays with baking paper. Arrange sweet potato on 1 prepared tray and lightly spray with oil. Bake for 20 minutes. Add onion to tray. Bake for 20 minutes or until vegetables are tender and lightly browned. Cool for 5 minutes.
2
Place tomatoes on remaining prepared tray and lightly spray with oil. Bake for 30 minutes or until tender and lightly browned.
3
Meanwhile, place sweet potato mixture in a large bowl. Add feta and rosemary and season with freshly ground black pepper. Toss to combine. Lightly spray a 20cm (base measurement) round ovenproof baking dish with oil. Arrange sweet potato mixture over base of dish. Pour over egg, pressing vegetables down with a spatula to cover with egg. Bake in oven with tomatoes for 25–35 minutes or until golden and set.
4
Set frittata aside for 5 minutes. Cut into wedges and serve with roasted tomatoes.
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