Sweet Potato Feta Frittata Recipes

SWEET POTATO FETA FRITTATA

Steps:

• Pre heat your oven to 190C / 375F / Gas mark 5
• In an 8 inch skillet or oven safe frying pan, lightly fry the onions in the oil for a few minutes until they start to go translucent.
• Add in the crushed garlic and fry for another minute.
• Toss in the ribboned sweet potato and mix in with the onion and garlic for a couple of minutes, then take the pan off the heat.
• Sprinkle over the diced up tomato.
• In a jug mix the eggs, milk and salt & pepper and whisk until well combined. Then stir in 2/3 rds of the crumbled feta cheese.
• Pour the egg mixture into the pan over your veggies.
• Pop the pan into your hot oven for 25 minutes.
• At the 25 minuet mark carefully take your pan / dish out of the oven and sprinkle the remaing 1/3rd of feta cheese over the top of your frittata and pop it back in the oven for a further 10 minutes.
• Take it out of the oven allow it to sit for a minute, don't worry it will deflate a little this is perfectly normal.

SWEET POTATO, RED ONION & FETA FRITTATA

Steps:

• Preheat over 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 20minutes. 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 into a large bowl. Add feta and rosemary and season with freshly grown 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. Poor 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.

SWEET POTATO, SPINACH & FETA TORTILLA

Steps:

• Pierce the potatoes a few times on each side. Microwave on high for 5-8 mins until soft, then set aside to cool a little.
• Heat the oil in a 20cm ovenproof frying pan and wilt the spinach for a minute or two (you might have to do this in batches). Cut each potato in half lengthways and use a spoon to scoop out the flesh, keeping it in big chunks. Whisk the eggs.
• Add the sweet potato to the pan and stir to combine with the spinach - don't break it up too much. Pour in the egg and swirl around so it fills any gaps in the pan. Scatter over the feta and cook for 4-5 mins over a low heat until the bottom and sides are set.
• Place under the grill for 1-2 mins to cook the top - poke a knife into the centre to ensure it's cooked through. Cool before slicing into wedges. Will keep chilled for up to a day.