Go Back

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!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 red onion
  • 500 g sweet potatoes
  • 1 clove of garlic minced
  • 2 tsp thyme leaves
  • 1 small broccoli
  • 50 g feta cheese
  • 6 large eggs

Method
 

  1. Slice the onion. Peel the sweet potatoes, then coarsely grate or slice them.
  2. Cut off the broccoli rosettes and cut them into small pieces. Mix the eggs with 3 Tbsp of water and 6 pinches of salt.
  3. 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.
  4. Meanwhile, steam the broccoli above boiling water or blanche it for a couple minutes in boiling water.
  5. Drain and add to the sautéd sweet potato & onion mixture.
  6. Crumble the feta onto the mixture then pour over the eggs.
  7. Cook for 15 minutes on a low heat.
  8. 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.
  9. Serve warm or at room temperature.