Mushroom and goat’s cheese frittata
Layers of sweet potato and tangy bites of goat’s cheese create a fantastic frittata.
Orange sweet potato (kumara)
400 g, swiss brown, thinly sliced
3 individual, thinly sliced
Soft goat's cheese
2 x 3 second spray(s)
- 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.