Sweet potato, red onion and feta frittata
Orange sweet potato (kumara)
750 g, peeled, cut into 2cm cubes
1 small, cut lengthways into wedges
4 medium, quartered lengthways
Reduced fat feta cheese
100 g, cut into 1cm cubes
1 tbs, chopped
6 medium, lightly beaten
3 x 3 second spray(s)
- 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.
- Place tomatoes on remaining prepared tray and lightly spray with oil. Bake for 30 minutes or until tender and lightly browned.
- 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.
- Set frittata aside for 5 minutes. Cut into wedges and serve with roasted tomatoes.