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Sweet Potato, Spinach & Goat’s Cheese Frittata
Sweet Potato, Spinach & Goat’s Cheese Frittata
Ingredients.
400g sweet potato (1-2cm pieces)
2 red onion (thinly sliced)
3 cloves of garlic
100g baby spinach
7-8 eggs
1 teaspoon paprika
Olive oil
Pepper
1/2 cup goats fetta
Method.
Preheat over to 180 degrees (fan forced)
Lay sweet potato pieces on baking paper and tray. Sprinkle with olive oil.
Roast in over for 25 minutes.
While the sweet potato is roasting. In a large saucepan on a low-medium heat place olive oil, onions and garlic. Cook until onions are transparent and smell sweet (approx. 10 minutes).
Add paprika and baby spinach. Stir to combine and take off heat.
In a large mixing bowl whisk eggs. Add fry pan with onions/spinach to the egg. Wash the fry pan as we will be using this again soon.
Once sweet potato is soft and golden brown add these to the bowl also.
Mix and pour back into the fry-pan. Sprinkle some of the goats feta over the top of the mixture.
Place on low heat and cover for 20 minutes. Or until you can see the egg starting to set.
Once top looks like it is set - place frypan under a hot grill until the top of the frittata is golden brown.
Let rest for 5 minutes.
Enjoy x
You have the opportunity to add any ingredients into this recipes. So if you have left over vegetables you would like to use, the more the merrier.