Sweet Potato Frittata

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A classic from my book ReNourish, which Zachary loves. They feel like such a treat to have at any time of day. They also make a great on-the-go option as you can serve them cold.

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SERVES 4
PREP TIME 10 MINUTES
COOKS TIME 1 HOUR 10 MINUTES
DIFFICULTY EASY

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Ingredients

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1 large sweet potato
1 tbsp olive oil
2 red onions, thinly sliced
2 small garlic cloves, very finely chopped
6 large eggs
100g feta
pinch of ground nutmeg
handful of parsley, finely chopped (optional)
salt and black pepper salad leaves, to serve

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Method

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1.
Preheat the oven to 190°C fan.

2.
Prick the sweet potato with a fork a few times and bake whole for 40 minutes, or until cooked through. Remove and set aside to cool.

3.
While the sweet potatoes are baking, heat the oil in a 26cm ovenproof frying pan over a low-medium heat. Add the onions with a pinch of salt and cook for 10 minutes, until soft, stirring regularly. Add the garlic and cook for a further minute.

4.
Meanwhile crack the eggs into a bowl, crumble in the cheese, add the nutmeg and seasoning and whisk and add the chopped parsley.

5.
When both the onions and sweet potatoes are ready, scoop out the sweet potato flesh and dollop evenly around the pan on top of the onions. Pour the egg mixture over and cook over a medium heat for 5 minutes until the eggs start to set around the edges of the pan.

6.
Transfer to the oven and cook for 10–12 minutes. Serve hot, warm or cold.

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