Sweet potato and pea frittata
This easy sweet potato and pea frittata makes anutritious and satisfying lunch or brunch, especially when served with a crispgreen salad. The combination of tender sweet potato, green peas, herbs and eggsmakes this vegetarian frittata naturally rich in protein and a good source offibre, while Pecorino adds extra flavour and calcium. It is also a wonderfullyversatile dish for entertaining. Serve it warm as a light lunch, or let it coolcompletely and cut it into small squares or thin wedges for an easy partyappetiser. It is perfect for a garden party, picnic or dinner party starter andcan be prepared ahead of time and served at room temperature.
Ingredients
Equipment
Method
- Peel the sweet potatoes, cut them in half horizontally, then slice them very thinly.
- Heat the oil in a large frying pan and gently sauté the sweet potatoes for about 8 minutes, or until tender. Add the garlic and oregano and stir for a few seconds, then add the green peas and a small amount of water. Cover and steam for 3–5 minutes, until the peas are tender.
- Arrange the vegetables evenly in the pan. Lightly whisk the eggs with a little salt and pepper, then pour them evenly over the vegetables.
- Reduce the heat, scatter the grated Pecorino over the top, cover and cook for 8–10 minutes, or until the egg is set and the surface is no longer runny.
- If you prefer a golden top, place the pan under the grill for about 1 minute, until lightly browned. You can scatter a little extra cheese over the top before grilling, if you like.
- Serve warm, sprinkled with the chopped coriander. Alternatively, let the frittata cool, then cut it into small squares or thin wedges and serve as a party nibble or appetiser.