Tasty sweet potato and feta frittata

Without any pastry to deal with, a frittata is one of the absolute best low-maintenance, low-calorie dishes, that is still super filling and tastes delicious – and this yummy recipe is no different! It will instantly be a winner with the entire family thanks to its thick cubes of sweet potato paired with delicious crumbly feta. You just can’t go past this healthier option for lunch or dinner as it’s super quick and easy to whip up if you’re heading to a family gathering or you have a spare afternoon to fill with a bit of light cooking. If you want to make a full meal from it try adding a garden salad with some fresh dressing to top it off!

Ingredients

• 1kg sweet potato
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 garlic clove, crushed
• 200g creamy feta, cut into 1.5cm cubes
• 1 tablespoon chopped fresh rosemary
• Freshly ground black pepper
• 8 eggs, lightly beaten

Method

1. Preheat oven to 200C. Dice sweet potato into 2-3cm pieces. Spread over tray. Drizzle over 1 1/2 tablespoons of oil. Toss to coat. Bake, turning once, for 40 minutes. Set aside to cool.
2. Heat remaining oil in 26cm non-stick frying pan over medium heat. Cook onion for 4 minutes. Add garlic and cook, stirring, for 1 more minute. Set aside to cool.
3. Combine cooled sweet potato, feta, rosemary and onion mixture in a bowl. Season with pepper. Spread over base of frying pan.
4. Pour eggs into pan and evenly distribute. Flatten surface. Cook over medium-low heat for 8-10 minutes or until set but still slightly runny on top.
5. Heat grill to medium. Carefully place frying pan under grill for about 5 minutes. Set aside for 5 minutes. Invert onto large plate and cut into wedges to serve.