Roasted Sweet Potato & Feta Frittata
I did tell you I went a little mad the other day with the prep style cooking right… Well here is part two of She Cooks… And let me tell you, these things are sooooo yummy. I love them hot or cold. I have eaten a couple as snacks and a couple as main meals with salads. Pretty versatile. And I made it Monday {was it!?}, stored it in Tupperware in my fridge and they are faring really well.
So yes, here’s what’s in them;
- 1 kg of Sweet Potato cut into 2cm pieces {roughly, in my opinion}
- Olive oil {for dizzling}
- 150g of drained roasted capsicum, chopped {I didn’t have these so I omitted them, whoops}
- 2 green spring onions, sliced
- 100g Greek Feta
- 12 eggs, lightly beaten
- 1/2 cup thickened cream
- 1/2 cup finely grated parmesan
- 1 tblsp finely chopped fressh rosemary {use less if dried – I skipped it, I hate rosemary}
- 2tblspns finely choped fresh parsely
- Salt & pepper to taste {and to roast!}
- Serving suggestion – spreadable light cream cheese and basil pesto
And here’s how to cook them;
- Roast the sweet potato after drizzling it with oil and salt and peppering it. Roast until golden’ish
- Combine eggs, cream, parmesan and herbs in bowl and season with pepper {refrigerate until roasting is done}.
- With roasted done place sweet potato, capsicum and onion into a prepared time {paper and a bit of oil or something so it doesn’t stick} and crumble over the feta.
- Pour eggs mixture over the sweet potato etc
- Cook in a moderate oven for 40 minutes or until egg mixture is set. Let cool in pan.
- Try not to eat it all right then and there because YOU ARE DONE.
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| Roasting the sweet potato with a drowning of cold pressed olive oil and salt & pepper |
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| Getting the pans ready. I even used paper. I’m getting so good at this! |
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| Chilling the ingredients while the sweet potato roasts |
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| Hot from the oven |
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| Ummm, where did they go..? |
* recipe by Barbara Northwood printed in New Idea {sometime around Melbourne Cup time 2010}
Suger 
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