Sweet Potato, Olive And Feta Frittata Recipe

Serves

Ingredients

1 sweet potato, cut into 2.5 cm (1 inch) chunks
1 courgette, cut into 1 cm (½ inch) slices
1 red onion, diced
1 tablespoon olive oil
6 eggs
15 g (½ oz) basil, chopped
100 g (3½ oz) feta
50 g (2 oz) pitted Kalamata olives, halved
Salt and pepper

Method

Place the sweet potato, courgette and onion on a baking sheet lined with baking paper and toss with the olive oil, salt and pepper. Spread out the veg then roast in a preheated oven at 220°C, 200°C fan (425°F), Gas Mark 7, for 25–30 minutes until the sweet potato has softened, and everything is crispy at the edges. Allow to cool for 10 minutes.

Crack the eggs into a jug and whisk together. Add the chopped basil, stalks and all, crumble in the feta and stir so everything is combined.

Arrange your roasted vegetables in a 25 x 19 cm (10 x 7 inch), or similar, oven dish or deep baking tray lined with baking paper. Pour over the egg mixture. You may need to tip the baking tray to ensure the eggs reach all areas.

Scatter the olives evenly over the surface then bake in the oven for 30–35 minutes, until the edges are browning and the middle of the frittata is set.

Allow to cool, then slice into 6 pieces and serve. It will keep in the fridge for up to 3 days.

Extracted from Hungry by Caroline Hanna. Published by Hamlyn. Photography: Daniel Jones

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