One Pan Sweet Potato, Feta and Spinach Frittata
Ingredients
650g sweet potato, unpeeled, thinly sliced
1 medium red onion, cut into thin wedges
1 tablespoon finely chopped fresh rosemary
1 tablespoon olive oil
8 eggs
60g baby spinach, chopped
70g reduced-fat feta, crumbled
1/2 cup reduced-fat milk
1/3 of a cup oil-free sun-dried tomato strips
Mixed salad leaves, to serve
Method
- Preheat oven to 180°C. Line a baking tray with baking paper. Place the sweet potato and onion on prepared tray. Sprinkle with 3 teaspoons of rosemary and drizzle with olive oil. Season with cracked black pepper. Bake for 25–30 minutes.
- Meanwhile, whisk the eggs and the milk together in a bowl or large jug. Season mixture with cracked black pepper.
- Layer the cooked potatoes and onions, baby spinach and sun-dried tomatoes in a large, deep oven-proof frying pan. Pour over the egg mixture and scatter with feta and remaining rosemary.
- Bake for 35 minutes, or until golden and just set.
- Stand frittata for 5 minutes before cutting into wedges. Serve with salad leaves