One of the local cafes near me at work does a version of this frittata but for me there’s just not enough cheese in it! I also added beetroot to this version and omitted potato but as with most recipes feel free to mix the vegetables or cheese you want to use in this. To serve with this I did a simple baby leaf, pomegranate and avocado salad, but this also works well with coleslaw made from granny smith apples, fennel and red cabbage with lemon juice a touch of horse radish and a bit of olive oil and seasoning.
- 1 large sweet potato or 2 x small (basically enough with the other ingredients to fill your frying pan)
- Pack of ready cooked beetroot
- Pack of Feta Cheese
- Bag of Baby Spinach
- Salt and Pepper
- 8 – 10 eggs
Begin by preparing your sweet potato, peel and cut into slices and then halves, put on a baking tray, season and pour over some olive oil. Put in the oven for around 15 – 20 minutes until cooked through and golden.
Whilst the potatoes are cooking, prep the rest of the ingredients, slice your beetroot and get everything you need out of the fridge and ready. Once the sweet potatoes are cooked get out a small, non-stick frying or omelette pan, and pour in a little olive oil and brush to evenly coat the bottom. Then start layering up your vegetables.
Crack your eggs into a bowl, season and using a fork scramble. Pour over the vegetables and ensure they’re all evenly coated. Turn on your hob to a medium heat, you’ll see as it cooks the eggs thicken up the edges of the pan, keep your eye on it to check it doesn’t start to catch and burn on the bottom or sides. If it does turn down the heat. When the frittata is about half cooked through and solid, run a spatula around the sides put a plate on top and turn the frying pan over, the frittata should come out on to the plate. Slide what was the top of the fritatta (now facing the plate) into the pan so the other side cooks.
When the frittata is cooked assemble your salad and slice, and serve. Serves around 4 people.
palmernoms 