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Sweet potato, red onion and feta frittata

Sweet potato, red onion and feta frittata

4
Points®
Total Time
1 hr 30 min
Prep
15 min
Cook
1 hr 15 min
Serves
6
Difficulty
Moderate
Just six ingredients is all it takes to whip up this fantastic frittata. Roasting the vegies before baking the frittata creates crispy edges and a richer flavour

Ingredients

Orange sweet potato (kumara)

750 g, peeled, cut into 2cm cubes

Red onion

1 small, cut lengthways into wedges

Tomato(es)

4 medium, quartered lengthways

Reduced fat feta cheese

100 g, cut into 1cm cubes

Fresh rosemary

1 tbs, chopped

Egg(s)

6 medium, lightly beaten

Oil spray

3 x 3 second spray(s)

Instructions

  1. 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.
  2. Place tomatoes on remaining prepared tray and lightly spray with oil. Bake for 30 minutes or until tender and lightly browned.
  3. 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.
  4. Set frittata aside for 5 minutes. Cut into wedges and serve with roasted tomatoes.

Notes

SERVING SUGGESTION: green salad, sprinkled with basil leaves and drizzled with 1½ tablespoons extra-virgin olive oil and a little balsamic vinegar.TIP: Roasting the sweet potatoes and onion gives a rich caramelised flavour. If you’re short on time you can steam or microwave the sweet potato until tender and cook the onion in a non-stick frying pan lightly sprayed with oil.

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