One-pan kumara, spinach and feta frittata
- 3 medium kumarasweet-potatoX, unpeeled, thinly sliced
- 1 medium red onion, cut into thin wedges
- 1 tablespoon finely chopped fresh rosemary, plus 1 teaspoon extra to garnish
- 1 tablespoon olive oil
- cracked black pepper
- 8 eggs
- ½ cup trim milk
- 4 cups chopped baby spinach
- ¹/³ cup sundried tomato strips
- 70g feta
- 6 cups mixed salad leaves
- 2 tablespoons vinaigrette (see tips)
1 Preheat oven to 180°C. Line a baking tray with baking paper and place kumara and onion on it. Sprinkle with rosemary and drizzle with oil. Season with pepper. Bake for 25-30 minutes.
2 Meanwhile, in a bowl, whisk eggs and milk. Season with pepper.
3 In a large, deep oven-proof frying pan, layer cooked kumara and onions, baby spinach and sundried tomatoes. Pour over egg mixture, crumble over feta and sprinkle over extra rosemary. Bake for 35 minutes, or until golden and just set.
4 Stand frittata for 5 minutes before cutting into wedges. Serve with salad leaves.
Nutrition Info (per serve)
Total fat 17g
Saturated fat 5g
Dietary fibre 6g
Make it vegan: Replace the eggs and milk with 1½ cups chickpea flour and 1¾ cups water, thoroughly combined. Use Angel Food feta or Savour Casheta cashew cheese.
Make vinaigrette with 2 parts lemon juice or balsamic vinegar to 1 part olive oil.
Enjoy any leftover frittata for lunch, heated or cold, during the week.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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