Sweet potato, broccoli and feta frittata
Frittatas are excellent for lunch, brunch or light suppers. Most of them can be eaten cold too, so you can take it to a picnic, serve at parties or as tapas with a glass of vino. They are very easy to make and there are millions of recipes to try! This sweet potato, broccoli and feta frittata is a hearty yet healthy version. Served with a green salad you’ll get a proper meal!
Ingredients
Method
- Slice the onion. Peel the sweet potatoes, then coarsely grate or slice them.
- Cut off the broccoli rosettes and cut them into small pieces. Mix the eggs with 3 Tbsp of water and 6 pinches of salt.
- Heat the oil in a large pan and soften the onions. Add the sweet potatoes and sauté for 5 minutes. Add the garlic and thyme leaves, then stir for one minute.
- Meanwhile, steam the broccoli above boiling water or blanche it for a couple minutes in boiling water.
- Drain and add to the sautéd sweet potato & onion mixture.
- Crumble the feta onto the mixture then pour over the eggs.
- Cook for 15 minutes on a low heat.
- Turn on the grill in the oven. When the top of the frittata is jelly-like brown it under the grill for 2-3 minutes in the oven.
- Serve warm or at room temperature.