This frittata is extremely versatile - it works for breakfast, lunch or dinner and can be eaten hot or cold.
Makes 6-8 servings
Prep Time:10 mins
Cook Time:20 mins
Ingredients
2 medium sweet potatoes, diced
1 tbsp olive oil
150g diced bacon or ham
1 medium onion, finely sliced
1 tbsp fresh rosemary, stems removed and leaves chopped
8 large eggs
1/3 cup mature cheddar, grated
1/2 tsp freshly ground black pepper
1/4 tsp salt
100g feta, crumbled or chopped
Method
Preheat the oven to 200°C.
Put the sweet potato in a saucepan and just cover it with water. Bring to the boil and cook for 8 minutes or until a fork pierces the flesh but it is still firm. Drain and set aside.
Heat the oil in a frying pan (if you have an oven-proof frying pan, use it) and quickly fry the bacon until it is browned. Remove with a slotted spoon, retaining as much oil as possible, and set aside.
If the pan looks dry, add a splash of extra oil and reheat. Add the onion and rosemary to the pan and stir. After 1 minute, add the sweet potato and saute until it starts to brown on the outside and the onion turns translucent and starts to colour. This should take around 8-10 minutes.
Whisk the eggs in a bowl and add the cheddar, black pepper, and salt. Whisk again to combine.
Remove the frying pan from the heat. if your pan is not oven-proof, tip the sweet potato and onion into a pie dish or a shallow casserole dish. Sprinkle the bacon evenly over the top and then the feta.
Pour the egg mixture over everything and shake the container gently to even out.
Put in the oven to cook for around 25 minutes, or until the egg is fully set.
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