Sweet Potato and Feta Frittata
Ingredients
- 2 small sweet potatoes, cooked
- Olive oil
- 1/2 red onion, diced
- 2 garlic cloves, chopped
- 2 big handful of spinach
- 5-6 eggs
- A pinch of nutmeg
- Salt and pepper
- 50g feta
- 4-5 cherry tomatoes, halved
- A handful of fresh thyme
Preparation
Spray or grease a round ramekin or oven-proof dish with oil
Peel the skin off your sweet potatoes; you can use leftover cooked sweet potato or microwave or bake if needed
Cut into cubes and scatter in the base of your dish
Sauté your onion and garlic in a drizzle of olive oil on a medium heat
Once translucent, add the spinach and cook until wilted
Place the onion mixture over the sweet potato, followed by the crumbled feta and a good amount of fresh thyme
Crack your eggs in a small bowl, add a pinch of nutmeg and some salt and pepper
Pour this into your ramekin
Add your cherry tomatoes, push them into the egg mixture, sprinkle a bit more thyme on top, and place in the oven at 180°C for 20-25 minutes or until cooked through
